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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
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

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

$69.00

Last Call
Diamond
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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. Opolo
    2012 Zinfandel
    Opolo
    Reserve
    Paso Robles

    $39.50

    $46.00
    Double Gold Medal
    id: 2430
    Platinum
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