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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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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

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

$72.00

Last Call
Garagiste
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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.

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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