This stealth vegetable-packed ragu is loaded with immune-boosting vitamins and minerals. The parsnip and carrot impart a delicious sweetness, kind of like a “meaty” carrot cake!  It’s both savory and sweet, wonderfully spiced and leaves you feeling sated and satisfied.

In Traditional Chinese Medicine (TMC), lamb is considered “yang”—to have warming qualities. For example, in Northern China, lamb is commonly eaten during the winter months.  TMC views lamb as a food that can strengthen the body and help promote good circulation of the blood and around the joints (it can be beneficial if you have joint pain).

If you have Hashimoto’s or hypothyroidism, an underactive (low) thyroid, like I do…you are likely more sensitive to the cold. I know I am—even though I take thyroid hormone. Eating more lamb during the cold weather months can help support your thyroid and adrenal glands.

One of the best investments you can make if you do a lot of batch cooking or typically chop a lot of vegetables is a large food processor.  This is how I quickly and efficiently minced all the vegetables in this recipe in a matter of minutes!
 

Cumin-Spiced Lamb Ragu with Butternut Squash Noodles

 
1 pound grass-fed & grass-finished ground lamb
3 medium yellow onions, finely minced
4 medium cloves garlic, finely minced
1 fennel bulb, thinly sliced
1 organic zucchini, finely minced
1 parsnip, peeled and finely minced
3/4 of a 1-pound package of organic baby carrots, finely minced
1 tablespoon fresh gingerroot, peeled and finely minced
2 teaspoons cumin
2 teaspoons cinnamon
1 teaspoon coriander
1/2 teaspoon nutmeg
1-1/4 cup organic strained tomatoes
2 tablespoons coconut oil
1 teaspoon Celtic sea salt
1 cup filtered water: use as needed
1 or 2 packages organic butternut squash noodles
(or you can use a spiralizer to make your own “squoodles”)
 

To cook the lamb ragu:

Melt coconut oil in a 5.5-quart Dutch oven over medium-high heat. When the oil is hot (but not smoking), add the onions and fennel. Saute for about 4 minutes, or until softened and gently browned. Add the minced ginger, cumin, cinnamon, coriander and nutmeg, combining with the onion-fennel mixture about 1 minute.  Stir in the minced zucchini, parsnip and carrots, mixing until well-combined, about 2 minutes. Reduce heat to medium. If vegetables begin sticking to the pan, add 1/4 to 1/2 cup filtered water to loosen.

Add ground lamb. Break up lamb in Dutch oven until even distributed and there is no visible pink, about 3-4 minutes.  Add organic strained tomatoes, stirring until well combined.  If ragu is especially thick, you may want to add another 1/4 to 1/2 cup water to thin slightly, or until you achieve the desired consistency.

Bring mixture to a gentle boil, then reduce heat to low and cover. Cook another 10 minutes.  Stir in 1 teaspoon Celtic sea salt.
 

To cook butternut squash noodles:

Melt 1 tablespoon coconut oil in a 3-quart saucepan over medium-high heat. When the oil is hot, but not smoking, add the butternut squash zoodles. Saute about 1-2 minutes. Add a 1/4 cup filtered water to the saucepan. Cover.

Reduce heat to medium-low. This “steams” the noodles. Cook apx. 2 minutes or until soft (but not soggy).

Using tongs, apportion butternut squash zoodles on plates or bowls. Ladle ragu over
the butternut squash zoodles.  Serve a salad or other green vegetable alongside the ragu and noodles.  Enjoy!

If you’re cooking for picky children (or a fussy spouse / partner / girlfriend / boyfriend), they won’t notice that plenty of good-for-you vegetables hide in this one-pot grass-fed beef ragu served over sautéed zoodles (zucchini noodles).

Loading up on vegetables is also a budget-friendly way to stretch grass-fed beef.  If you struggle with leaky gut and digestive issues, this ragu makes it easier to eat your quota of high-fiber vegetables since they are in an easy-to-digest puree form.  A grass-fed beef and vegetable ragu also helps nourish the adrenal glands, which become depleted under chronic stress.

This is an easy dish to make, especially if you have a large (11-cup or 14-cup) food processor, which takes the labor out of chopping. With a few quick pulses, you can finely mince each vegetable individually. As for the frozen (organic) vegetables, simply cook according to package instructions and set aside.
 

Grass-Fed Beef and Stealth Vegetable Ragu + Zoodles

Serves 4 to 6

 
For the ragu:
1 pound grass-fed ground beef
2 cups finely minced yellow onion
2 cups finely minced celery
1 cup finely minced zucchini (with skin)
2 cups finely minced Delicata squash (with skin)
1 bag frozen organic peas, cooked according to package instructions
1 bag frozen organic green beans, cooked according to package instructions
1 tablespoon minced garlic
2 tablespoons coconut oil
3/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup water
Celtic sea salt, to taste

For the zoodles:
4 zucchini, well washed, ends discarded
2 teaspoons coconut oil
1/4 cup water

To cook the ragu:

Warm coconut oil in a Dutch oven over medium heat. When the coconut oil is hot (but not smoking), add onions.

Saute until translucent about 3-4 minutes, reducing heat to medium-low (or low) if necessary. Add celery, cooking about 1 minute. Stir in garlic, cooking about 30 seconds. Add minced zucchini and Delicata squash, stirring until well combined, about 2 minutes. Fold in nutmeg, cinnamon and allspice, combining well with the vegetables. Add ground beef, breaking meat up thoroughly and cooking until pink is no longer visible, about 3 to 5 minutes. Add water; bring beef-and-vegetable mixture to a gentle boil. Cover. Lower heat and simmer about 5 minutes. Fold in the cooked peas and green beans; mix well. Cover and simmer 3 minutes. Season with Celtic sea salt, to taste (I usually start with 1 teaspoon) and stir well.

To cook the zoodles:

Warm coconut oil in a Dutch oven or large, heavy-bottomed pot over medium heat. When the oil is hot (but not smoking), add the zoodles. Saute zoodles about 2 minutes, coating well with coconut oil. Add 1/4 cup of water; stirring zoodles well. Cover, reduce heat to low and simmer another 1-2 minutes. Cooked properly, the zoodles will be al dente—not overcooked and mushy.

To serve: Ladle grass-fed beef and vegetable ragu over zoodles. Season with Celtic sea salt to taste.