Trompetti Pork Ragù
With onion, tomato, and Parmagiano-Reggiano

Trompetti are a cone-shaped, ruffled pasta shape that originated in Italy’s Molise province, and we like to serve them with a braised pork ragù and generous heaps of Parmagiano-Reggiano and a splash of good olive oil, making for a hearty fall dinner to enjoy with our 2021 Trailside Vineyard Cabernet Sauvignon.

Ingredients (Serves 8)
2–3 lbs boneless pork shoulder, trimmed of large fat pieces and cut into 2–4 inch chunks
1 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and finely diced
2 celery stalks, finely diced
4–6 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
1 (28 oz) can crushed San Marzano or whole peeled tomatoes
1 cup chicken stock or broth
1 tsp dried oregano
1/2 tsp dried rosemary
1/4 tsp ground thyme
1–2 bay leaves
Kosher salt and black pepper, to taste
Freshly grated Parmesan cheese, for serving
¼ cup fresh chopped herbs like sage or basil.
1 pound trompetti or other rustic-shaped pasta like radiatore.

Instructions
For the Dutch oven

Preheat your oven to 325°F (160°C). Season the pork chunks generously with salt and pepper.

Heat the olive oil in a large Dutch oven over medium-high heat. Brown the pork chunks on all sides, about 10–15 minutes, working in batches to avoid crowding the pan. Transfer the browned pork to a plate and set aside.

Reduce the heat to medium-low. Add the diced onion, carrots, and celery to the Dutch oven and sauté for about 5 minutes, scraping up the browned bits from the bottom of the pan.

Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste and cook for 3 minutes, stirring constantly to caramelize the paste.

Pour in the red wine, scraping the bottom of the pot to release any remaining browned bits. Simmer until the wine has reduced by about half, 3–5 minutes.

Stir in the crushed tomatoes, chicken stock, and herbs (oregano, rosemary, thyme, and bay leaves). Return the pork and any accumulated juices to the pot.

Bring the mixture to a simmer, then cover the Dutch oven and transfer it to the preheated oven. Braise for 2.5–3 hours, or until the pork is fall-apart tender.

Remove the bay leaves. Use two forks to shred the pork directly in the pot, stirring it into the sauce. Season with additional salt and pepper to taste.

Cook the trompetti, ideally fresh, according to the package directions. Drain and place in a large pasta bowl. Top with generous amounts of the ragù, Parmagiano-Reggiano, good fresh olive oil, and fresh herbs.

Rack of Lamb With Cabernet and Dijon Reduction

Suggested Pairing: 2021 Linda Falls Vineyard Cabernet Sauvignon

Ingredients
2 tablespoons coarse-chopped fresh rosemary
2 tablespoons minced garlic
1 tablespoon kosher salt
¼ cup extra virgin olive oil
1 rack of lamb (1½–2 pounds), Frenched
1 tablespoon canola oil
1 generous pat of butter
¼ cup Cabernet Sauvignon
1 cup veal or beef demi-glace
2 tablespoons Dijon mustard

Preparation
Chop the rosemary and garlic together with the salt, then add the olive oil to make a paste. Rub this mixture all over the rack of lamb, excluding the exposed bones. Marinate for at least 2 hours in refrigerator. Remove from refrigerator and let sit for at least 45 minutes to bring meat to room temperature.

Preheat oven to 400°F.

Place a large, oven-safe skillet on the stove over medium-high heat. Add the canola oil, and when it just starts to smoke, place the rack of lamb fat-side down in the skillet. Brown for 5–7 minutes, or until golden brown, then flip over and place the whole pan in the oven.

After 15 minutes, check the internal temperature with a meat thermometer. When the internal temperature reaches 125°F for medium-rare (this can take up to 25 minutes more), take the rack of lamb out and allow to rest on a cutting board while you assemble the sauce.

Place the pan back on the stove over medium-high heat. When the oil in the bottom of the pan starts to bubble, deglaze pan with red wine. (Always remember to temporarily remove the pan from direct heat when adding alcohol.) Scrape the bottom of the pan with a whisk, and when the wine has reduced by half, add the demi-glace and whisk to combine. When the mixture comes back to a boil, whisk in the mustard, butter, and remove from heat.

Carve the rack into chops, and drizzle copiously with the pan sauce.

Sautéed Duck Breasts with Morel Mushrooms
Serves 4

Suggested Pairing: 2024 Quartz Creek Vineyard Chardonnay & 2024 Lot C-91 Blanc

Ingredients
4 8-ounce boneless duck breast halves, with skin
2 tablespoons olive oil
1-1/4 pounds fresh morels or 5oz dried morels, reconstituted in water for a few hours
1 cup thinly sliced shallots
1/2 cup dry white wine (or red, if serving with red wine)
1 tablespoon chopped fresh parsley

Step 1
Preheat oven to 300°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over; cook about 3 minutes for medium-rare. Transfer to rimmed baking sheet and keep warm in oven.

Step 2
Pour all but 1 tablespoon of the drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Add wine and stir until juices thicken, scraping up browned bits, about 1 minute.

Step 3
Place 1 duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, and serve.

Slow Cooked Beef and Pancetta Bolognese

Inspired by a favorite dish from Estate Director Erik Elliott, MS, from his years at The Little Nell and paired with the 2021 Linda Falls Vineyard Cabernet Sauvignon.

Serves: 6 | Preparation Time: 30 Minutes | Cooking Time: Approximately 3 Hours

Ingredients

For the Bolognese
• 2 tablespoons extra virgin olive oil
• 4 ounces pancetta, finely diced
• 1 medium yellow onion, finely diced
• 2 carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, finely chopped
• 2 pounds ground beef, preferably 85 percent lean
• Kosher salt and freshly ground black pepper
• 3 tablespoons tomato paste
• 1 cup dry red wine
• 1 cup whole milk
• One 28 ounce can whole peeled tomatoes, crushed by hand
• 1 cup beef stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 pound pappardelle or another wide ribbon pasta
• 1 cup whole milk ricotta
• Freshly grated Parmigiano Reggiano
 

For the Herb Breadcrumbs
• 1 cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped flat leaf parsley
• 1 tablespoon finely chopped fresh mint
• Kosher salt
 

Preparation

1. Warm the olive oil in a large Dutch oven over medium heat. Add the pancetta and cook until the fat has rendered and the edges are lightly crisp, about 6 minutes.
2. Add the onion, carrots, and celery. Season lightly with salt and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are soft. Add the garlic and cook for another minute.
3. Increase the heat to medium high. Add the beef, season with salt and pepper, and cook until deeply browned. Break the meat into small pieces as it cooks, but allow it to remain undisturbed for a few minutes at a time so it develops color.
4. Add the tomato paste and cook for 2 minutes, stirring until it darkens slightly.
5. Pour in the red wine and scrape the bottom of the pot to release the browned pieces. Simmer until the wine has reduced by about half.
6. Add the milk and cook gently until it has mostly absorbed into the meat.
7. Stir in the tomatoes, beef stock, thyme, and bay leaf. Bring the sauce to a gentle simmer.
8. Reduce the heat to low and cook uncovered for 2 to 2½ hours, stirring occasionally. The finished sauce should be rich and silky. Add a small amount of stock or water if it becomes too thick.
9. While the sauce cooks, prepare the breadcrumbs. Warm the olive oil in a skillet over medium heat. Add the panko and cook, stirring frequently, until golden. Remove from the heat and stir in the parsley, mint, and a pinch of salt.
10. Remove the thyme stems and bay leaf from the Bolognese. Taste and adjust the seasoning.
11. Cook the pasta in generously salted water until just shy of al dente. Reserve 1 cup of pasta water before draining.
12. Add the pasta to the Bolognese and toss over low heat, adding a little pasta water as needed until the sauce coats every ribbon.
13. Divide among warm bowls. Finish each serving with ricotta, grated Parmigiano Reggiano, and a generous spoonful of herb breadcrumbs.