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“This dish is rather labor intensive, but well worth it for a special occasion, like DH's birthday, **hint** **hint** The components can be made up to 2 days in advance before assembly (see directions). Note: Adapted from Palomino Westwood. Mafalda pasta is available at many grocery stores and Italian markets. Demi-glace is available at select cooking stores and online. --”

Ingredients Nutrition


  1. First make the basic tomato sauce: Heat oil, over medium high heat, about 2 minutes; stir in onions and garlic, cook, stirring frequently, until onions soften and are translucent, 5 minutes.
  2. Stir in the basil, tomatoes, season with salt and pepper, continue cooking, stirring frequently, until tomatoes break down and sauce coats the back of a spoon, about 20 minutes; remove from heat (makes 2 cups sauce).
  3. Make the eggplant caponata: Brush eggplant slices with half the olive oil, then season with salt and pepper; grill on both sides, until marked, then cool completely.
  4. Dice into 1/2 inch pieces.
  5. Heat remaining tablepoon of oil in a skillet, over medium high eat, and stir in onions and garlic, stir frequently, until onions are translucent, 5 minutes; stir in herbs and 1/2 cup of the basic tomato sauce, bring to a boil.
  6. Fold in diced eggplant and crushed red pepper flakes, roasted red pepper, red wine vinegar, and 1 teaspoon salt; remove from heat, taste and adjust seasonings as desired.
  7. Now, to create the lamb meat sauce: Heat oil in a 2 quart saucepan, over medium high heat, stir in lamb and cook, stirring frequently, until meat is browned, about 5 to 8 minutes; add wine and scrape bottom of saucepan.
  8. Continue cooking until wine is reduced by half; stir in demi-glace and cook until the total liquid is reduced by 1/3.
  9. Stir in remaining 1 1/2 cups of the basic tomato sauce, fresh mint, and simmer for about 20 minutes; remove from heat and season with salt and pepper (you should now have 2 cups of sauce).
  10. Now we will roast the tomatoes: Preheat oven to 375 degrees F; slice tomatoes, lengthwise, into 1/4 inch thick slices and place on a parchment lined baking sheet.
  11. Sprinkle with 2 teaspoons oil, and season with a pinch of salt and pepper; roast the tomatoes until lightly caramelized on the top, 10 to 15 minutes.
  12. Meanwhile, cook the pasta in salted water about 8 to 10 minutes (or according to package directions) and drain; toss with 2 tablespoons of oil and spread on a baking sheet to cool slightly.
  13. At this point, you can pack everything up and refrigerate for assembly up to 2 days later!
  14. Heat the remaining 1/4 cup oil in a medium pot, over medium low heat, add shallots and cook, stirring frequently, until lightly browned, about 1 minute; stir in cooked pasta, 1 1/2 cups of the lamb meat sauce.
  15. Gently stir in the eggplant caponata, then the cheese, vinegar, and season to taste with salt and pepper; remove from heat.
  16. To serve: Spoon pasta into large serving bowls, top with remaining lamb meat sauce, sprinkle with goat cheese and chopped parsley; arrange roasted tomato slices on each bowl as a garnish.

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