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Chunky Lamb Ragu with Celeriac Noodles

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 3


  • 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
  • 14.5 oz can crushed tomatoes
  • ½ cup low sodium chicken broth
  • 1 medium celeriac celery root
  • ½ tablespoon extra virgin olive oil
  • 1 tablespoon chopped mint


  • 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.
  • 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.
  • 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.
  • Divide the celeriac noodles into bowls. Top the celeriac noodles with sauce and serve warm, garnished with mint.