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.