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