Active Time
30 MIN
Total Time
1 HR
Serves : 6
© Tina Rupp

How to Make It

Step 1    

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.

Step 2    

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.

Suggested Pairing

Medium-bodied, berry-rich Barbera d'Alba.

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Aggregate Rating value: 4

Review Count: 154

Worst Rating: 0

Best Rating: 5

Author Name: pwpw

Review Body: mmmm

Review Rating: 3

Date Published: 2016-10-22

Author Name: Alyce Morgan

Review Body: This was stunning and almost easier than I could imagine. Mouthwatering and spot-hitting. As I'd never made it before (or anything by this chef), I followed the directions exactly with the exception of finishing the sauce 1/2 hour ahead of when guests were due and letting it sit covered while we had a sparkler and starters. I bought Cipriani's pappardelle online from amazon and used 1 1/2 packages (8.5 oz each). There were four of us; three had seconds and there's enough leftover for two small servings for dinner tonight. Bought the Barbera, too. Perfect pairing. Instead of a typical salad, I sautéed chopped broccoli rabe and thin slices of fennel with garlic and served that to the side of the pasta in the same large, shallow bowl. Bravo and thanks!

Review Rating:

Date Published: 2017-02-26

Author Name: Gus Zdanovich

Review Body: Fennel, cumin, coriander? Is this a Rogan Josh?

Review Rating:

Date Published: 2017-02-21