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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Estampa 2010 Cabernet Sauvignon Assemblage - Chile
Estampa2010 Cabernet Sauvignon
Estampa 2010 Cabernet Sauvignon
Assemblage - Chile

$16.00

Last Call
International
Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$29.00

Was $36.00
Sale
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Lamb Ragout on Whole Wheat Pasta

GMWC


Ingredients

The seasoning on the sauce is more Middle Eastern than Italian. The sweetness of the roasted peppers, mint, cinnamon and allspice intensify the juiciness of the wine. You can serve the sauce over regular pasta, but the dish is best when made with whole-wheat pasta or buckwheat, if you can find it.
2 red bell peppers
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 pound ground lamb
1/2 cup dry red wine
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Salt and pepper to taste
1/4 cup chopped fresh mint
1 can (28 ounces) diced tomatoes with juices
12 ounces whole wheat or buckwheat spaghetti


Instructions

Roast the peppers over a gas flame or under a broiler until blackened on all sides. Transfer to a bowl. Cover with plastic wrap and let stand 10 minutes. Peel, seed and derib the peppers. Transfer to a food processor and puree. Heat the oil in a large, heavy saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and stir 2 minutes. Add the lamb and cook until no pink remains, breaking up the lamb into small pieces as it cooks. Drain any fat from the saucepan. Add the wine and bring to a boil. Cook until only a few tablespoons of liquid remain. Add the pepper puree, tomatoes with juices, cinnamon and allspice. Reduce the heat to medium-low. Partially cover the pan and simmer 30 minutes to blend the flavors, stirring frequently. Uncover the pot and simmer until very thick, stirring frequently (about 15 minutes). Season to taste with salt and pepper. Keep hot. Cook the pasta in a large pot of boiling salted water until tender, but still firm to bite. Drain. Transfer the pasta to a large pasta bowl. Spoon the sauce over. Sprinkle with mint and serve. Serves 4. Enjoy with a glass of 2001 Old Vine Zinfandel.



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