Recipes Pappardelle with Lamb Ragù 4.0 (157) 6 Reviews Chef Way Andrew Carmellini serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock. He finishes the dish with fresh ricotta and chopped mint.Easy Way Use store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint. More Recipes With Lamb By Andrew Carmellini Andrew Carmellini F&W Star Chef » See All F&W Chef Superstars Though he’s won tremendous acclaim for his modern Italian dishes at New York’s Locanda Verde, F&W Best New Chef 2000 Andrew Carmellini is fascinated by traditional American cooking, which he explores at his restaurant The Dutch and in his book American Flavor. Here, his number one entertaining tip, his favorite cookbook and the basic technic everyone should master. What’s one great entertaining tip? Pour heavily. What’s your most requested recipe, the one dish you’re most known for? The rabbit potpie at The Dutch, the sheep’s milk ricotta at Locanda Verde. What’s your favorite cookbook of all time?La Méthode, by Jacques Pépin, the first cookbook I was ever given. What’s the best cheap cooking gadget?Vegetable peeler. One technique everyone should know? How to use heat and fire correctly is elemental.2000 Best New Chef Bio Why Because while working in the French style of the restaurant's owner, Daniel Boulud, he has forged a culinary identity all his own. Born Cleveland, 1971. Education Culinary Institute of America, Hyde Park, NY. Experience Le Cirque 2000 and Lespinasse in New York City. First thing prepared Tossed salad with vegetables from his family's backyard garden. How he got into cooking "I was a very hyperactive kid. My mom says cooking was the only thing that would calm me down." What he'd be if he weren't a chef A guitarist in a rock band. "I've been playing guitar since I was six." A request he said no to Grilled skate. "It's difficult to grill skate." Strangest food eaten Baby loofah (a gourd whose fibrous skeleton is commonly used as a bath sponge) with mushrooms and preserved sea scallops at Ping's Seafood in Queens, in New York City. Favorite food books "I have a lot of out-of-print reference books on plants, flowers and vegetables." How he gets to work Bicycle. Least favorite food Sea urchin. A frustration The sudden rise in food allergies. "I wonder why that is?" Favorite wine "The monster reds. I had a 1971 Ridge Montebello recently that was so good it was almost a meal." Won Best New Chef at: Café Boulud, New York City Food & Wine's Editorial Guidelines Updated on May 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 30 mins Total Time: 1 hrs Yield: 6 Ingredients 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 Directions 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. Suggested Pairing Medium-bodied, berry-rich Barbera d'Alba. Rate it Print