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.
- 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
- 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.
- 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.
- Add the marinara sauce, and simmer over low heat, about 10 minutes.
- Add the mint and ricotta and stir until mixed. (save some mint and ricotta for topping)
- 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.
- Serve the pasta in bowls topped with fresh mint and ricotta.