Recipe provided by | Chef Dimitri Moshovitis
Servings: 12
INGREDIENTS
6 tablespoons, divided extra-virgin olive oil
2 Carrot, finely diced
2 medium yellow onion, finely diced
2 celery ribs, finely diced
4 pounds ground American Lamb
4 teaspoons ground coriander
2 teaspoons ground fennel seeds
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
1 teaspoon ground cumin
2 cinnamon sticks
Salt and freshly ground pepper to taste
2 tablespoons tomato paste
1 cup dry red wine
2 (28-ounce) cans diced canned tomatoes
2-1/2 cups chicken stock or low-sodium broth
2 pounds Pappardelle or fettuccini
2 tablespoons unsalted butter
4 tablespoons chopped mint
Garnish: Crumbled barrel-aged feta and kefalograviera
DIRECTIONS
METHOD:
In a large pot, heat 4 tablespoons oil. Add carrot, onion and celery; cook over high heat, stirring occasionally, until slightly softened, about 5 minutes. Add the lamb, coriander, fennel, rosemary, thyme, cumin and cinnamon sticks; season with salt and pepper. Cook,
stirring, until the liquid evaporates, about 5 minutes. Drain excess fat as needed. Stir in the tomato paste. Add the wine and cook until evaporated, about 5 minutes. Add the tomatoes and their juices. Add stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes. Season with salt and pepper to taste.
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 2 tablespoons of oil and toss over low heat.
Serve the pasta in bowls, topped with the mint, feta and kefalograviera.
Recipe and image provided by The American Lamb Board