This is a hearty and comforting pasta dish I learned to make on a cold, rainy evening in Montepulciano while having a glass of Brunello at a fabulous family-run trattoria, La Pentolaccia. Using a nice glass and a half of Sangiovese in this recipe is essential. I like to enjoy a lovely glass while I am making this robust Ragu. The combination of the Ricotta Salata and fresh mint, it is intoxicating. I recommend a bottle of Madonna Nera Brunello di Montalcino with this outstanding Lamb Ragu.

To make this vegan-friendly, omit the lamb and use vegan cheese. I use Violife Plant-Based Parmesan cheese.