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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

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

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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*Does not apply to Sale or Specials wines.

Van Ruiten Lamb Ragout

VanRuiten


Ingredients

2 Red Bell Peppers
1 Tablespoon Olive Oil
1 Onion, finely chopped
2 Garlic cloves, minced
1 Pound ground Lamb
1/2 Cup Zinfandel
1 Can (28 ounces) diced tomatoes with juices
1 Teaspoon ground Cinnamon
1/8 Teaspoon ground Allspice
12 ounces Penne Pasta
1/4 cup Mint leaf, fresh chopped
Salt and Pepper to taste


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 de-rib 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 al dente. Drain. Transfer the pasta to a large pasta bowl. Top with sauce. Sprinkle with chopped mint leaves and serve.



    Suggested Pairings

  1. Summit Lake
    2009 Zinfandel
    Summit Lake
    Estate Bottled
    Napa Valley

    $22.00

    $30.00
    92 - Beverage Testing Inst.
    id: 2366
    Gold
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