Sunlit rows of grapevines cover a rolling hillside beneath a bright blue summer sky.
Rows of grapevines stretch across a green hillside beneath a bright blue sky.
Rows of grapevines stretch across a green hillside beneath a bright blue sky.

RAGÙ RECIPE

This recipe is a labor of love meant for an open afternoon where you can enjoy a glass of wine – preferably from the remaining wine in the bottle used in the ingredients. Enjoy with a group of friends or freeze the leftovers for a quicker weeknight version of this flavorful dinner.

INGREDIENTS

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 2 large carrots, finely chopped
  • 1 large onion, finely chopped
  • 1 medium red bell pepper, finely chopped
  • 4 ounces sliced pancetta, cut into 1/4-inch dice (can be swapped for bacon)
  • 1-pound ground beef or boneless lamb shoulder, cut into 1/2-inch dice
  • 3/4 cup Dobbes Family Winery 2021 Dichotomie Reserve Syrah
  • 1 (28-ounce) can peeled Italian tomatoes, coarsely chopped, juices reserved
  • 1 cup chicken stock or canned low-sodium broth
  • 1 bay leaf
  • 2 Tbsp. balsamic vinegar
  • 1/2 teaspoon crushed red pepper
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound rigatoni
  • Freshly grated Parmesan cheese, for serving

INSTRUCTIONS

Start by chopping and prepping all your vegetables; carrots, onion, bell pepper. Set aside in a dish. Then dice your meat. If you prefer another protein, the lamb can be switched out for any cuts that are good for long slow flavor infusion such as pork short ribs, flank steak, or chuck roast. You can also make this vegetarian, by substituting the meat with mixed mushrooms.

In a medium enameled cast-iron casserole, heat 1/4 cup of olive oil until shimmering. Add the carrots, onion, and red bell pepper and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 12 minutes. Using a slotted spoon, transfer the vegetables to a plate.

Heat the remaining 2 tablespoons of oil in the casserole. Add the pancetta and stir once or twice over moderately high heat until sizzling. Add the lamb and cook, stirring occasionally, until the liquid has evaporated, and the meat is browned, 10 minutes. Return the vegetables to the casserole. Add the red wine and simmer until evaporated, scraping up any browned bits from the bottom of the casserole. Add the tomatoes and their juices, the chicken stock, bay leaf, and crushed red pepper. Season with salt and black pepper and bring to a boil. Reduce the heat to moderately low, cover partially, and simmer, stirring occasionally, until the lamb is very tender, 1 1/2 hours. Discard the bay leaf.

In a large pot of boiling salted water, cook the rigatoni until al dente. This is best served with the pasta and ragù tossed together. Top with lots of parmesan and freshly chopped basil. Enjoy!