This rich Sicilian dish is just the trick for warming the hearts and bellies of loved ones this winter. We discovered this meal while visiting the delightful Baroque towns of southern Sicily: Noto, Ragusa and Modica; which is surely slow food heaven. We’ve adapted this recipe from using a traditional Italian wine such as a Nerello Mescalese with our clubSEVEN wine, NBO. The Cabernet Sauvignon dominant blend with its nuanced hints of mint and pan drippings and robust palate is a gorgeous match to the thick tomato lamb ragù with its perfumed sauce. A classic and rustic meal that calls for a lusty wine.
Yield: 4 servings
3 tbsp extra virgin olive oil
2 shallots, chopped
1 clove garlic, minced
1 small handful of fresh mint and fresh oregano (use 2 tsp dried mint & 2 tsp dried oregano if you don’t have fresh)
1 cup Township 7 NBO
½ tsp crushed chilies
1 lb ground lamb
1 28 oz. can chopped San Marzano tomatoes
sea salt and fresh black pepper, to taste
17 oz. pappardelle
¾ cup fresh ricotta cheese (preferably use Ricotta Salata if you can find it)
2 tbsp chopped fresh mint for garnish
Warm garlic and oil in a pan, add shallots, stir for 1 min. Sprinkle in herbs and chili, stirring before adding lamb. Cook until lamb browns. Add wine, tomatoes, salt and pepper, bring to a bubble. Partially cover with lid and simmer for 20 min. (Wine should reduce by about half). At the appropriate time, cook pasta to al dente, drain, dress with the ragù. Dust with fresh mint and cheese then serve.
