Lamb Ragu with Pappardelle

I was having my friend Patti over for dinner last week and wanted to make something really hearty and delicious and came up with this recipe. Portland has been getting quite cold lately and I thought a really yummy pasta and meat dish was in store. I was craving lamb, so I immediately thought of a lamb ragu and then decided to go all out and make my favorite pasta from scratch as well. I hope you enjoy!

Lamb Ragu with Pappardelle

2 tablespoons extra-virgin olive oil

2 carrots, finely diced

1 large sweet onion, finely diced

2 celery ribs, finely diced

2 pounds ground lamb

2 teaspoons ground coriander

1 teaspoon ground cumin

1 tablespoon dried rosemary

1 teaspoon chopped thyme

Salt and freshly ground pepper

2 tablespoons tomato paste

1 cup dry red wine

One 28-ounce can diced tomatoes

4 cups chicken stock or low-sodium broth

1 pound pappardelle pasta

8 ounces parmesan cheese, shaved

½ bunch parsley chopped

In a large dutch oven, heat the olive oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, 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 reduced by 2/3rds, 3-4 hours.

In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add pasta to the sauce and stir to combine. Place in large serving bowls and top with shaved parmesan cheese and chopped parsley.