Pappardelle with Lamb Ragu
This recipe comes from us from Leslie Hauser, who also loves good food
and good wine. She generously forwarded this to us from Food and
Wine.com, Andrew Carmellini, chef. The list of ingredients looks
daunting, but most things will already be in your cupboards. The only
other item you’ll need is the 2009 Petite Sirah. After you’ve assembled
everything, it’ll take about an hour cooking time. You can open the
bottle before you start cooking; pour a glass for yourself to test as
you cook. By the time you’re done cooking, the bottle of Petite Sirah
will be ready. And so will you.
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 pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint |
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.
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.