pasta and lamb

Yesterday it was pasta and beef – today it’s pasta and lamb.

What’s going on? Honestly, it’s just a coincidence. This was my Valentine’s dinner gift to my guys. After dinner we went to see The Lego Movie – loved it!

The beef and pasta dinner was a couple of days later. Sometimes we all crave pasta.

The pasta used here is pappardelle which is a large, very broad, flat pasta noodle, similar to wide fettuccine. Pappardelle can be difficult to find in the grocery store. I found mine at Whole Foods.

Tip: This recipe calls for canned diced tomatoes. If you only have canned whole tomatoes, an easy way to dice them is by using kitchen shears and cut the tomatoes right in the can.

This particular recipe is one that I adapted from a recipe I found in Food & Wine magazine.

Pappardelle with Lamb Ragù

2 teaspoons whole coriander seeds
1 teaspoon whole fennel seeds
1/2 teaspoon whole cumin
3 tablespoons olive oil, divided
1 carrot, peeled and finely diced
1 onion, peeled and finely diced
1 celery rib, finely diced
2 pounds ground lamb
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
28-ounce can diced tomatoes
1 1/4 cups chicken broth
1 pound pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped fresh mint

Place the coriander, fennel and cumin seeds in a spice grinder and process until spices are ground. Set aside.

In a large heavy pot, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over medium heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, break up and brown the lamb.

Once the lamb begins to brown and add the ground coriander, fennel and cumin mixture. Stir to combine and continue to brown the meat.

Stir in the fresh rosemary and thyme and the tomato paste; season with salt and pepper.  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, according to package directions. 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.

Serves 6 to 8