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Pappardelle with Lamb Ragù

Food & Wine
  • minutes
  • Serves 6

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