Pappardelle With Lamb Ragù

• 3 tablespoons extra virgin olive oil
• 1 carrot, finely diced
• 1 onion, finely diced
• 1 celery rib, finely diced
• 1 1/2 lbs ground lamb
• 2 teaspoons ground coriander
• 1 teaspoon ground fennel
• 1/2 teaspoon ground cumin
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped thyme
• salt & freshly ground black pepper
• 1 tablespoon tomato paste
• 1/2 cup dry red wine
• 1 (28 ounce) can diced tomatoes
• 1 1/4 cups chicken stock or 1 1/4 cups low-sodium broth
• 3/4 lb pappardelle pasta
• 1 tablespoon unsalted butter
• 3/4 cup fresh ricotta cheese
• 2 tablespoons chopped mint

1. In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the 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, 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.
2. 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.

extra virgin olive oil, carrot, onion, celery, ground lamb, ground coriander, ground fennel, ground cumin, rosemary, thyme, salt, tomato paste, dry red wine, tomatoes, chicken, pasta, unsalted butter, fresh ricotta cheese, mint

Taken from www.food.com/recipe/pappardelle-with-lamb-rag-266452 (may not work)