Chunky Lamb Ragu with Celeriac Noodles

gluten freemeat & poultrypaleo
Chunky Lamb Ragu with Celeriac Noodles

Chunky Lamb Ragu with Celeriac Noodles

I’ve noticed a trend with my recipes: one week, I’ll go primarily vegetarian and the next, I’ll whip out the meat. I guess this week, it’s meat.

Yesterday, pork. Today, lamb.

Tomorrow, I’m going veg. Promise!

Chunky Lamb Ragu with Celeriac Noodles

As you all know, yesterday was Cyber Monday and in true Ali-fashion, I procrastinated on making a shopping list so I didn’t buy a single thing yesterday. Not a single thing!

It’s kind of like when you’re walking around the city and you see all these cozy bars and restaurants and think, “Oh, I have to go there!” Then, the next time you’re out looking for a cozy spot, you walk for blocks without spotting one.

Chunky Lamb Ragu with Celeriac Noodles

No? I have that problem a lot, but maybe it’s not the best metaphor for this situation.

Regardless, I can now face-plant into this chunky lamb ragu over celeriac noodles.

As I warned you in my Instagram, celery root is no picnic to peel. It’s one of the rootiest looking root vegetables out there. I mean, it really looks like it grows from the ground:

To peel, I slice off the chunky bits on either ends (the veiny-looking parts) and then use a strong OXO peeler to peel away the tough, hairy-like skin. I know, I know, I’m not painting the prettiest picture.

Once you’ve got your peeled celeriac, it’s easy to spiralize – just apply quick, fast pressure and voila: refreshing celeriac noodles! Celeriac (or, celery root) is what it sounds: it’s the root of celery.

Chunky Lamb Ragu with Celeriac Noodles

Since ragus tend to be hearty and robust (like this simple lamb version), I picked celeriac noodles to offer a light, tart bite to combat the heaviness (yet deliciousness) of the ragu. The mint brings out the freshness in the celeriac and adds more flavor to the dish. 

The celeriac noodles are strong and resilient, making them ideal for heavy sauces like this one.

Chunky Lamb Ragu with Celeriac Noodles

ALSO, is giving away this set of four Lenox bowls (the blue ones in the pictures today!) – to enter, like the following photo and follow Casa on Instagram. The winner will be announced today at 5pm EST! Goodluck – Casa is pretty much the best/most addictive place to shop for homewares.

Have you tried spiralizing celeriac yet?

Nutritional Information & Recipe


Chunky Lamb Ragu with Celeriac Noodles

Yields 3

15 minPrep Time

45 minCook Time

60 minTotal Time

Save RecipeSave Recipe


  • ¾ - 1 pound ground lamb, lean
  • 1 large garlic clove, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chopped rosemary
  • ½ teaspoon chopped thyme
  • salt and pepper, to taste
  • ½ carrot, finely diced
  • ¼ teaspoon red pepper flakes
  • ½ small yellow onion, finely diced
  • ½ celery rib, finely diced
  • ½ tablespoon tomato paste
  • 14.5oz can crushed tomatoes
  • ½ cup low sodium chicken broth
  • 1 medium celeriac (celery root)
  • ½ tablespoon extra virgin olive oil
  • 1 tablespoon chopped mint


  1. In a medium pot over medium heat, add in the lamb, garlic, cumin, rosemary, thyme and season with salt and pepper. Break up the lamb with a wooden spoon and cook until browned. Then, add in the carrot, red pepper flakes, onion and celery and cook until vegetable soften and liquid mainly evaporates, about 5 minutes.
  2. Stir in the tomato paste to combine thoroughly and then add in the tomatoes and stock and bring to a boil. Cover partially and simmer over low heat until sauce thickens, 20 to 25 minutes.
  3. While sauce cooks, peel and spiralize the celeriac with Blade B and trim the noodles. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the celeriac noodles, cover and let cook for 5-10 minutes or until celeriac is cooked to al dente, uncovering occasionally to toss. If celeriac noodles start to stick to the pan, add in drops of chicken broth.
  4. Divide the celeriac noodles into bowls. Top the celeriac noodles with sauce and serve warm, garnished with mint.

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iamahoneybee says:
I have to get a celery root now. I've cooked with it before but never to make noodles like this. Looks very cool.
Thanks! It's definitely tasty - when it cooks, it loses some of its sharp celery-like flavor!
Megan says:
I need this dish in my life ASAP. I've been loving lamb lately and this sounds amazing! And I haven't purchased a single Christmas gift yet either :) It only takes a second if you wait til the last second.
I LOVE that mantra! Totally adopting it, thanks :)
Dianne says:
I recently discovered celeriac and really like it. The recipe sounds looks delicious. Thanks for sharing.
This looks insane!!! I love your recipes...and just asked my hubby for a spirilizer for my gift hahaha
Camille K says:
Swoon! I totally have a beef shank in the slow cooker. I intended on making beef shank ragu over egg noodles but your celeriac noodles look drool worthy! Can't wait to give them a try.
Anonymous says:
Which blades do you use?
susang12 says:
This looks really good, like the idea of celeriac noodles too, thank you
Laura Vano says:
This was to die for! Soooo good! I'm getting lamb and making it again this weekend, but I was caught off guard so I used beef...perfectly acceptable! And I was lazy (and I LOVE them) so I used parsnips...yummmm! Such an adaptable recipe! You're soooo good! Tx!
I am so so happy you liked this recipe. I looove meat sauces with parsnips, so flavorful!
Emily says:
This was AMAZING! Used coconut oil in lieu of EVOO. Loved it!
Julie Kelly says:
This was delicious! I've been gluten free for 2 years, just started spiralizing and had never cooked with celeriac. We are practicing the spiralizer with different vegies and getting better every day. My family is thrilled we are having 'pasta' dishes again and I appreciate the recipes are simple and tasty. .
Omar says:
This sounds delicious! Jutst a note though Celeriac is not the root of a celery it's a different veg!
Paula says:
In my local supermarket, there are usually still some celery stalks attached to the root. It is a variety of celery cultivated for its edible roots and shoots.
MissNat says:
I made this last week and it was dee-lish! BUT I had so much trouble getting the celeriac to stay on the spiralizer.... I'm not sure if I picked a bad celeriac but it was as though the middle/core of the celeriac was too fibrous and wasn't strong enough to hold it in place while it was turning. I ended up using my hands to force it through. Any tips or troubleshooting ideas for next time?
chels.hans says:
My first time using celeriac. Made it 100% as written, and it was 100% delicious! Thanks for the inspiration, as always!

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