Pappardelle with Lamb Ragu

By KDHarmon

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 carrot, finely diced
• 1 onion, finely diced
• 1 celery rib, finely diced
• 1-1/2 tablespoons sliced garlic
• 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
• 1 teaspoon chopped oregano
• 1 teaspoon chopped parsley
• 1 teaspoon chopped basil
• 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

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 1

In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion, garlic and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme, oregano, parsley, basil; 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.

n 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.

Makes 6 servings.