pappardelle with lamb sauce

Ooops - I forgot to take a picture.  This was yummy - I was delighted to snip some of the mint popping up in the garden.  I've also just planted the rest of our fresh herbs for the season so I can just step outside when I need some.

Pappardelle with Lamb Ragừ

Serves 6.  This I found on the Food and Wine website when looking for some ground lamb inspiration.  They say it is the easier made-at-home version of a recipe from chef Andres Carmellini.

            3 Tbs. olive oil                                      salt and fresh ground pepper

            1 carrot, finely diced                             1 Tbs. tomato paste

            1 onion, finely diced                              ½ c. dry red wine

            1 celery rib, finely diced                        one (28-oz) can diced tomatoes

            1½ lbs. ground lamb                             1¼ c. chicken broth

            2 tsp. ground coriander                         ¾ lb. pappardelle

            ½ tsp. ground cumin                             1 Tbs. butter

            1 tsp. chopped fresh rosemary              ¾ c. ricotta cheese

            1 tsp. chopped fresh thyme                   2 Tbs. chopped fresh mint

In a large cast-iron casserole, heat 2 Tbs. of the oil.  Add carrot, onion, and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes.  Add lamb, coriander, cumin, rosemary, and thyme; season with salt and pepper.  Cook, stirring, until liquid evaporates, 5 minutes.  Stir in tomato paste.  Add wine and cook until evaporated, 5 minutes.  Add tomatoes and their juices, along with broth and bring to a boil.  Cover partially and cook over moderately low heat until liquid is slightly reduced, 25 to 30 minutes.

In a large pot of boiling salted water, cook pappardelle just until al dente.  Drain, shaking well.  Add pasta to the sauce.  Add butter and the remaining 1 Tbs. oil and toss over low heat.  Serve in bowls, topped with ricotta and mint.