Pappardelle with Lamb Ragu

http://www.foodandwine.com/recipes/pappardelle-with-lamb-ragu

This was very elegant and the pappardelle made the difference. Harris teeter did sell it for $6.99! It was imported from Italy. Only could afford one box. Due to the costs I now am looking into making pasta myself and since the noodles are so wide, I can use the roller without the pasta cutter. That will be a separate project at a later date. I used local lamb from the farmer's market. Everything else sadly is not from the local market, unless HT counts. It was very easy to make and it was a bit strange to have crunchy texture from carrots in the dish. I substituted oregano for thyme (dried), but that was a mistake on my part.

Pappardelle with Lamb Ragù

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.