Ingredients

• 1 1/2 cups finely diced onions
• 5 plump garlic cloves, smashed, peeled, and finely minced
• 1/4 cup extra virgin olive oil (plus a few tablespoons for the cherry tomatoes)
• 1 jalapeno pepper (or other hot pepper)
• 1 cup chopped carrot
• 1/2 cup choppped celery
• 1 piece peeled fresh ginger (1-inch piece)
• 1 teaspoon sea salt
• 1 -1 1/2 lb ground lamb
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons dried mint, crushed with your fingers
• 2 cups dry white wine
• 1/2 cup fresh cherry tomatoes, cut in half
• 2 -3 tablespoons fresh mint leaves, cut into a chiffonade
• 1 lb dried rigatoni pasta
• freshly grated pecorino romano cheese

Instructions

1. Put the onions and garlic in a large heavy-bottomed saucepan with 1/4 cup olive oil.

2. Saute over low heat for 10 minutes.

3. Meanwhile, chop the hot pepper, carrots, celery, and ginger in a food processor until they are finely minced but not reduced to mush.

4. Transfer to the saucepan and stir into the onion and garlic.

5. Add 1/2 teaspoon salt.

6. Continue to saute, stirring often, until all the vegetables are soft and cooked through; 10-15 minutes more.

7. Add the lamb, increase the heat to med-high and stir until the meat is no longer pink.

8. Add the parsley, dried mint, and wine.

9. Bring to a boil.

10. Decrease heat and simmer vigorously until most of the wine has evaporated.

11. Taste and add more salt, if necessary.

12. Bring a large pot of water to a boil.

13. Toss the cherry tomatoes with the fresh mint and enough olive oil to coat them.

14. Add salt to taste and set aside.

15. Add a generous amount of salt to the boiling water; drop in the rigatoni and cook, stirring often, until al dente.

16. Drain and transfer the pasta to a large, heated serving bowl.

17. Toss with enough of the sauce to coat the pasta generously.

18. Top with the tomatoes and serve right away with extra sauce passed at the table with the Pecorino Romano.