Pappardelle with Lamb Ragù

This is our version of ethnic fusion—East (Morocco) meets West (Italy). It is a perfect hearty winter pasta sauce that also works exceptionally well when served over steamed spinach instead of pasta.

SERVES 6

2 tablespoons extra-virgin olive oil

2 medium carrots, peeled and finely chopped (about 1 cup)

1 medium onion, finely chopped (about 1 cup)

2 celery stalks, finely chopped (about ⅔ cup)

1½ pounds ground lamb

2 teaspoons ground coriander

1 teaspoon fennel seeds, crushed

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme leaves

½ teaspoon ground cumin

Kosher salt and freshly ground black pepper

2 tablespoons tomato paste

½ cup dry red wine

1 (28-ounce) can diced tomatoes

1¼ cups chicken stock

Pinch red pepper flakes (optional)

1 pound pappardelle pasta

2 tablespoons chopped fresh mint

In a Dutch oven or enamel pot, heat the olive oil over medium heat. Add the carrots, onion, and celery and sauté until softened, about 5 minutes.

Turn up the heat to high. Add the lamb, coriander, fennel seeds, rosemary, thyme, and cumin. Sauté, breaking the meat up while browning it, for 4 to 5 minutes. Season with salt and pepper. Add the tomato paste and wine and simmer until the liquid has evaporated, about 5 minutes.

Add the tomatoes with their juice and the stock and bring to a boil. Cover the pan partially and simmer over medium-low heat until the liquid is slightly reduced, 25 to 30 minutes. Adjust the seasoning and add the red pepper flakes, if using.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, 8 to 10 minutes (or follow package directions). Drain well, transfer the cooked pasta to the sauce, and toss over low heat. Transfer the pasta onto a large serving platter, sprinkle with the mint, and serve.