Lamb Sausage Ragout with Mushrooms over Fettuccine

Recipe Date: March 16, 2016
Serving Size: 6
Cook Time: 65 Minutes
Difficulty: Medium
Measurements: Imperial (US)

Our Cabernet Franc is a wonderful compliment to the ragout. The depth of flavors in the dish enhance the dark fruit, herbs and spice in the wine.


  • 2 lbs Italian style lamb sausage
  • Olive Oil
  • 2 tbsps Chopped Garlic
  • 1/2 cup Chopped Celery
  • 1/2 cup Chopped Carrots
  • Salt and fresh ground black pepper
  • 1 tbsp Crushed red pepper flakes
  • 10 plum tomatoes, halves and pureed in a food processor
  • 1/2 cup 2013 Corner 103 Cabernet Franc
  • 1 lb Rigatoni
  • Grilled Portobellos
  • 1/4 lb Pecorino Foje de Noce
  • 1 cup chopped onions


Heat a large Dutch over medium-high heat. Add enough olive oil to lightly coat the bottom of the pan. Add the sausage and cook just until well browned on all sides, about 5 minutes. Add the onions, garlic, celery, and carrots and cook until the vegetables begin to soften, about 8 minutes. Season with salt and pepper and add the crushed red pepper flakes. Add the fresh tomato puree and the red wine and bring to a simmer. Lower the heat and simmer gently for 30 minutes. Season, to taste, with salt and pepper.

Bring a large pasta pot of water to a boil. Season with salt. Add the rigatoni and cook according to package directions, or until al dente, about 8 minutes. Drain well.

Place the portobello mushrooms on the bottom of a large platter. Top with the drained pasta. Pour the ragout over the pasta. Shave curls of the pecorino over the pasta with a vegetable peeler.