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 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