1 pound of ground lamb

1 bay leaf

2 celery stalks, diced finely

2 carrots, peeled and diced finely

1 large yellow onion

4 garlic cloves

2 teaspoons of oregano

1 teaspoon of red chili flakes

1 12-ounce can of San Marzano peeled whole tomatoes

1 teaspoon of organic grass-fed butter or olive oil

sea salt to taste

1 cinnamon stick

4 zucchini, shredded into angel hair using a mandolin on serrated peeler

Optional: Chopped fresh basil and grated pecorino sheep cheese

Heat dutch over or heavy-bottomed pot. Add butter or oil, add diced onions and garlic. Saute for 3 minutes or until soft. Add celery and carrots, sauté for another couple minutes. Add ground lamb. Saute until lamb browns. (About 5-10 minutes.) Add one can of whole peeled San Marzano tomatoes. Add bay leaf, cinnamon, oregano and salt to taste. Lower heat and simmer uncovered for 30-40 minutes.

Plate zucchini with a mound of “angel hair” or make an egg shell with a hole in the middle. Ladle hot ragu sauce onto zucchini. Garnish with chopped basil and pecorino cheese.