Preparation

Heat butter or tallow (1 Tbsp) in a large skillet over medium heat. Add chopped onion (1 small) and sauté until translucent, about 4–5 minutes. Add minced garlic (2 cloves) and cook for 1 minute until fragrant.

Add ground lamb (1 lb) and cook, breaking up with a spoon, until browned and cooked through, about 8–10 minutes.

Stir in diced tomatoes (1 cup), tomato paste (1 Tbsp), oregano (1 tsp), basil (1 tsp), crushed red pepper flakes (½ tsp, optional), salt (½ tsp), and pepper (½ tsp). Reduce heat to low, cover, and simmer gently for 25–30 minutes to develop flavors.

While the sauce simmers, lightly sauté zucchini noodles (3 medium) in a separate pan with a little butter or tallow just until tender but still firm, about 2–3 minutes.

Serve the lamb bolognese spooned generously over zucchini noodles. Drizzle extra virgin olive oil (1 Tbsp) over the top and garnish with fresh basil or parsley.