the relief of pasta: pappardelle with lamb ragu

It should come as no surprise that as soon as our stove top was turned on, the first thing I NEEDED to cook was pasta. I was dying for pasta. I can't even believe that I went as long as I did without pasta, but the rice I was eating every day was reminiscent of my childhood, so I made it through. The stove finally got turned on right as the really cold weather hit, so I needed to focus on warm, filling, gutsy food, and preferably something that would give me an excuse to go up to my new cute local butcher. Mmmmm meat.

I wanted a meaty ragu of some sort. I've done ragus with duck, rabbit, beef, veal, but strangely enough I've never made any with lamb. I found this recipe from Andrew Carmellini, who I love, and was excited by some of his simple but different touches. Fennel seed, coriander, cumin, a touch of fresh mint to finish. The result was a deeply umami sauce that was perfect for a cold winter night, and it was really simple to put together. Recipe after the jump:



ANDREW CARMELLINI'S LAMB RAGU WITH PAPPARDELLE
From Food & Wine Magazine

3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
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
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 fresh pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tbsp 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.