Van Ruiten Lamb Ragout
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
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.