Ideal Bite

Sheep's Milk Ricotta Pappardelle with Lamb Ragout, Nepitella, and Mint
Serves 4 

Ingredients: 
(local and organic whenever possible)

• 1 cup EVOO
• 1 lb ground lamb shoulder
• 1 small onion, finely diced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 2 Tb tomato paste
• 1 cup red wine
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp fennel seed
• 1 cup canned whole tomatoes, strained
• 1 quart chicken stock
• 1/4 bunch thyme
• 1 sprig rosemary
• 1 bay leaf
•         Chili flakes, salt, and pepper to taste
• 2 sprigs nepitella (oregano works too)
• 2 sprigs mint
• 1 lb fresh pappardelle
• 1/2 lb sheep's milk ricotta cheese (go local with Bellwether Farms)
• Parmesan cheese, grated

 

Directions: 

In a heavy-bottom pan over high heat, add olive oil (save a little to drizzle later) and the ground lamb, and brown the lamb on all sides. Remove it from the pan and set aside.  

Add the onions, carrots, and celery to the pan, turn down the heat to medium, and sweat the vegetables until they're tender. Add the lamb back into the pan along with the tomato paste. Stir to combine and continue to cook. Deglaze with the red wine and reduce until veggies are almost dry.  

 

Place a small sauté pan over medium heat and add all the dry spices (not the sprigs or bay leaf) to it. Continuously toss them in the dry pan until they are toasted. Remove from heat and mash up until fine (a spoon'll work). Add the ground spices to the lamb mixture and stir well. 

 

Strain the canned tomatoes to remove the seeds and skins. Throw the skins and seeds away. Set aside the pulp juice.  

 

When the wine has reduced, add the tomato pulp juice and the chicken stock to the lamb mixture. Bring to a simmer and turn down to very low.  

 

Make a sachet or tie the thyme, rosemary, and bay leaf together with butcher's twine and add it to the lamb mixture. 

 

Stir occasionally and cook until the lamb is tender and the flavors have come together (usually takes about 1 1/2 to 2 hours). 

 

Remove the thyme, rosemary, and bay leaf, and discard. Season the ragout (meat sauce) to taste with salt, pepper, and chili flakes, and set aside.  

 

To finish the dish, bring a large pot of salted boiling water to a rolling boil.  

 

In a sauté pan, reheat the lamb ragout and add the nepitella and mint. 

 

Add the pasta to the boiling water and cook until they float on the surface of the water. Strain the pappardelle and add it to the lamb ragout, and toss well.  

 
To serve, spoon the parpadelle mixture into four large bowls, top with ricotta cheese, a drizzle of EVOO, and a sprinkle of parmesan cheese.