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.
See ingredients, directions and pairings.
1 pound Ground Lamb
3 cups Canned Italian Tomatoes, I use Datterini Tomatoes
1-1/2 cups Sangiovese, or similar red wine (Plus a glass for the cook!)
1/2 cup Carrots, finely diced
1/2 cup Celery, finely diced
1/2 cup White Onion, finely diced
3 tablespoons Italian Tomato Paste
1 Herb Bundle, 1 Sprig of Rosemary, 1 Sprig of Thyme, 1 Sprig of Parsley tied together with kitchen twine
Pinch of Sea Salt
Pinch of Black Pepper
Pinch of Red Chili Flakes
1 pound Pasta
2 Spoons of Reserved Pasta Water
1 tablespoon Butter
1/4 cup Fresh Mint, chopped
1/4 cup Pecorino, grated