Ingredients

• Ingredients
  1. 3 tablespoons extra-virgin olive oil
  2. 1 carrot, finely diced
  3. 1 onion, finely diced
  4. 1 celery rib, finely diced
  5. 1 1/2 pounds ground lamb
  6. 2 teaspoons ground coriander
  7. 1 teaspoon ground fennel seeds
  8. 1/2 teaspoon ground cumin
  9. 1 teaspoon chopped rosemary
  10. 1 teaspoon chopped thyme
  11. Salt and freshly ground pepper
  12. 1 tablespoon tomato paste
  13. 1/2 cup dry red wine
  14. One 28-ounce can diced tomatoes
  15. 1 1/4 cups chicken stock or low-sodium broth
  16. 3/4 pound pappardelle
  17. 1 tablespoon unsalted butter
  18. 3/4 cup fresh ricotta cheese
  19. 2 tablespoons chopped mint

Directions

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.
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.