Rigatoni Pasta with Lamb Ragu By St. Supéry chef, Ron Barber

Serve with St. Supéry Dollarhide Ranch Cabernet Sauvignon

Here is a hearty dish that’s a sure crowd pleaser. You can substitute beef or sausage for the lamb if you prefer.

1 pound rigatoni pasta
4 tablespoons olive oil
1/2 cup yellow onion – finely chopped
1/2 cup carrot – finely chopped
1/2 cup celery – finely chopped
3 cloves garlic – finely chopped
2 pounds lamb meat - chopped (leg or shoulder)
5 cups canned tomatoes with the juice – chopped
2 cups chicken stock or low sodium canned broth
1 cup St. Supéry Cabernet Sauvignon
1/4 cup heavy cream
1/4 cup fresh basil – finely chopped
1 cup Parmigiano Reggiano cheese
Salt & freshly ground black pepper to taste

Heat the oil in a large pan over medium heat. Add the onion, carrot, celery & garlic. Stir often and cook the vegetables until they are soft.  Raise the heat, add the lamb and season with salt and pepper.  Cook the lamb until lightly browned then add the stock, wine and tomatoes.  Bring the sauce to a boil for 2 or 3 minutes to cook off the alcohol then turn the heat down to low. Partially cover the pan and simmer for 30 minutes. Add the cream and basil, adjust the seasonings and take the pan off the heat.

Prepare the pasta according to package directions. Drain the pasta well and stir in the sauce.  Sprinkle with the cheese and serve.

Serves 8 - 10