2 teaspoons chopped fresh mint
Heat the oil in a 2-quart saucepan over medium-high heat until it begins to ripple. Stir in the lamb and brown, stirring frequently. Add the wine and scrape any flavoring from the bottom of the pan. Cook until the wine is reduced by half. Stir in the demi-glace and reduce the total liquid by one-third. Stir in the tomato sauce, fresh mint and simmer for 20 minutes. Remove from heat and season to taste with salt and pepper. This makes a generous 2 cups sauce.
2 plum tomatoes
1/2 cup extra virgin olive oil, divided
Salt and freshly ground black pepper
10 ounces mafalda pasta, broken into 2- to 3-inch-long pieces
4 teaspoons minced shallot (from about 1 shallot)
2 cups Lamb Sauce, divided
Prepared Eggplant Caponata
1 cup grated Grana Padano
2 teaspoons sherry vinegar
1/4 cup crumbled fresh goat cheese
4 teaspoons chopped Italian parsley
1. Roast the tomatoes: Heat the oven to 375 degrees. Slice the tomatoes lengthwise into slices approximately one-fourth-inch thick and place on a parchment-lined baking sheet. Sprinkle over 2 tablespoons oil, and season with a generous pinch each of salt and pepper. Roast the tomatoes until lightly caramelized on top but still somewhat soft in the center, 10 to 15 minutes. Remove from heat.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Drain the pasta and toss with 2 tablespoons olive oil. Spread the pasta on a baking sheet to cool slightly. The pasta can be made up to this point, and all of the components refrigerated for up to 2 days before completing the dish.
3. Heat the remaining one-fourth cup oil in a medium heavy-bottom pot over medium-low heat until it begins to ripple. Add the shallots and cook, stirring frequently, until lightly browned, about 1 minute. Stir in the cooked pasta, then stir in 1½ cups lamb sauce. Gently stir in the Eggplant Caponata. Stir in the grated Grana Padano and vinegar, and season to taste with salt and pepper. Remove from heat.
4. Spoon the pasta into large serving bowls, and spoon over the remaining lamb sauce. Sprinkle the goat cheese crumbles over the servings then sprinkle over the chopped parsley. Fan roasted tomato slices over each to garnish, and serve immediately.
Each of 8 servings: 598 calories; 16 grams protein; 38 grams carbohydrates; 4 grams fiber; 42 grams fat; 10 grams saturated fat; 34 mg cholesterol; 6 grams sugar; 884 mg sodium.
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