INGREDIENTS
1 1/2
lbs Ground lamb
1
Carrot
1
Celery, rib
2 tsp
Coriander, ground
2 tbsp
Mint
1
Onion
1 tsp
Rosemary
1 tsp
Thyme
1 28 ounce can
Tomatoes
1 1/4 cups
Chicken stock or low-sodium broth
1 tbsp
Tomato paste
3/4 lb
Pappardelle
1 tsp
Fennel seeds, ground
1
Salt and freshly ground pepper
3 tbsp
Olive oil, extra-virgin
1/2 tsp
Cumin, ground
1 tbsp
Butter, unsalted
3/4 cup
Ricotta cheese, fresh
1/2 cup
Red wine, dry