Lamb Ragu with Pappardelle
- 3 tbsps olive oil
- 1 carrot, finely diced
- 1 onion, finely diced
- 1 celery rid, finely diced
- 1 1/2 lbs ground lamb
- 2 tsps ground coriander
- 1 tsp ground fennel seeds
- 1/2 tsp ground cumin
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
- salt & freshly ground pepper
- 1 tbsp tomato paste
- 1/2 cup dry red wine
- 1 28-oz can diced tomatoes
- 1 1/4 cups chicken stock
- 3/4 lb pappardelle
- 1 tbsp butter
- 3/4 cup fresh ricotta cheese
- 2 tbsps fresh chopped mint
In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.