Pappardelle with Lamb Ragu

Preheat oven to 350ºF. Place the tomatoes on a rimmed baking sheet and place in the oven to cook down and concentrate (about 30 – 40 minutes). Tomatoes’ juices should be thickened. The yield will be approximately 1 ½ cups/12 oz., or a total reduction by a little more than half.

While the tomatoes are roasting, prepare the eggplant. Place the eggplant on a lightly oiled baking tray. Drizzle with half of the vegetable oil. Toss with salt and pepper to taste. Place in the oven and roast for about 20 minutes, flipping the pieces part of the way through to ensure even browning.

Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions. Drain and reserve.

While the tomatoes and eggplant are roasting, start the ragu. Heat a large soup pot over high heat. Add the remaining oil and the lamb. Break up the lamb with a spatula or wooden spoon. Sprinkle with salt and pepper to taste.

Stir from time to time to brown the lamb evenly (about 15 minutes).*

Add the garlic and rosemary, and continue to cook until aromatic (about 30 seconds).

Add the cinnamon stick and red wine. Bring to a simmer and reduce to maintain a low simmer.

Add the roasted tomatoes and eggplant. Cover and simmer for 15 minutes.

Taste and adjust seasoning. Remove cinnamon stick before serving. Toss the pappardelle with the ragu and divide between 8 bowls.

Sprinkle each bowl with 1 tsp. pine nuts and the chopped parsley.