Fratelli Perata Winery

Pappardelle with Lamb Ragł

This recipe comes from us from Leslie Hauser, who also loves good food and good wine. She generously forwarded this to us from Food and Wine.com, Andrew Carmellini, chef. The list of ingredients looks daunting, but most things will already be in your cupboards. The only other item you’ll need is the 2009 Petite Sirah. After you’ve assembled everything, it’ll take about an hour cooking time. You can open the bottle before you start cooking; pour a glass for yourself to test as you cook. By the time you’re done cooking, the bottle of Petite Sirah will be ready. And so will you.

3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme

Salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
1 1/4 cups chicken stock or low-sodium broth
3/4 pound pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint

In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.

In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.