With Spring in the air, I’ve been hankering for a table filled with daffodils, tulips, spring vegetables, and lamb! A deliciously comforting combination of sweet lamb, wild mint, creamy ricotta layered on top of egg-rich wide ribbons of pappardelle is a Sunday evening supper I can’t get enough of. For a quick and easy version I use ground lamb (but by all means use lamb shoulder if time permits…it is delicious), and my new favorite slow cooked pasta sauce by Brooklyn-based Victoria Fine Foods – available here. It is ridiculously delicious and perfect for creating a meaty, rich ragu.

INGREDIENTS

Serves 2

• 1/2 pound pappardelle
• 1 tablespoon olive oil
• 1 shallot, chopped
• 1/2 clove of garlic, minced
• 3/4 pound ground lamb
• 1/4 tsp salt & freshly ground black pepper
• 1/2 cup red wine
• 2 cups of marinara sauce like Victoria Fine Foods 
• 1/4 cup fresh mint leaves, torn
• 1/4 cup ricotta cheese

THE PREP

1. In a skillet, warm the olive oil over high heat. Add the shallots and garlic. Cook until tender, about 3 minutes. Add the ground lamb, salt and pepper and cook until the lamb has browned and juices have evaporated.
2. Add the wine, scraping up any brown bits from the bottom of the pan with a wooden spoon. Simmer until the wine has reduced by half.
3. Add the marinara sauce, and simmer over low heat, about 10 minutes.
4. Add the mint and ricotta and stir until mixed. (save some mint and ricotta for topping)
5. At the appropriate time bring a large pan of salted water to boil and cook pappardelle according to packet instructions until al dente. Drain the pasta and add to the sauce. Stir to coat.
6. Serve the pasta in bowls topped with fresh mint and ricotta.