Pasta: Pappardelle with lamb Ragu

Serves 8   Make ahead

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, 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 cheese
2 T chopped mint

In large castiron casserole, heat 2 T evoo.  Add carrots, onion, celery and cook over high heat, shirring occasionally until slightly softened, 5 mins.  Add lamb through S & P.  Cook, stirring, until liquid evaporates, about 5 mins. Stir in tomato paste;  add wine and cook until evaporated, 5 mins. Add tomatoes and juices and stock and bring to boil.  Cover partially and cook over mod-low heat until liquid is slightly reduced, 25-30 mins.
Cook pasta, drain, shaking well.  Add pasta to sauce.  Add butter and 1 T oil, toss over low heat.  Serve in bowls topped with ricotta and mint.