Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta
Winter’s chill begs for a robust dish.
One that demands an equally powerful wine alongside, too.
So stir up a big pot of “Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta” and pop open a bottle of Italian Barolo — and you can’t go wrong.
The recipe — and pairing — is from the new “Wine Food: New Adventures in Drinking and Cooking” (Lorena Jones Books), of which I received a review copy.
It was written by Dana Frank, a Portland sommelier who co-owns the wine bar Bar Norman and urban winery Bow & Arrow; and cookbook writer Andrea Slonecker.
Packed with more than 75 recipes, this book makes pairing easy and understandable, by not only suggesting the best wine for each dish, but giving recommended producers, too.