Meat - Pappardelle with Lamb Ragu

3 T evoo
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 pounds ground lamb
2 t ground coriander
1 t ground fennel seeds
1/2 t ground cumin
1 t chopped rosemary
1 t chopped thyme
Salt and pepper
1 T tomato paste
1/2 cup dry red wine
1 28 oz can diced tomatoes
1 1/4 cups chicken stock
3/4 pound pappardelle
1 T unsalted butter
3/4 cup fresh ricotta
2 T chopped mint

In large cast-iron casserole, heat 2 T of oil. Add carrot, onion, celery and cook over high heat, strring occasionally until slightly softened, 5 mins. Add lamb - thyme and season with s & p. Cook, stirring, until the liquid evaporates, 5 mins. Stir in tomato paste. Add wine and cook until evaporated, 5 mins. Add tomatoes and juices, along with stock and bring to boil. Cover partially and cook over od low heat until liq is slightly reduced, 25-30 mins.

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

SErves 6.