Ingredients
3 tablespoons extra-virgin olive oil, separated
1 carrot, finely diced
1 yellow onion, finely diced
1 celery rib, finely diced
2 cloves garlic, minced
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
3/4 cup dry red wine
One 28-ounce can diced San Marzano tomatoes
1 1/2 cups beef stock, preferably home made
1 pound fresh pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint
Preparation
Heat 2 tablespoons of the oil in a dutch oven or deep saute pan. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, 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, about 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a simmer. Cook over moderately low heat until the liquid is mostly reduced, 30 to 40 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.
