- 3 tablespoons extra-virgin olive oil
- 1 carrot, finely diced
- 1 onion, finely diced
- 1 celery rib, finely diced
- 1 1/2 pounds ground lamb
- 2 teaspoons ground coriander
- 1 teaspoon ground fennel seeds
- 1/2 teaspoon ground cumin
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- Salt and freshly ground pepper
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- One 28-ounce can diced tomatoes
- 1 1/4 cups chicken stock or low-sodium broth
- 3/4 pound pappardelle
- 1 tablespoon unsalted butter
- 3/4 cup fresh ricotta cheese
- 2 tablespoons chopped mint
How to make this recipe
- 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.
Medium-bodied, berry-rich Barbera d'Alba.