Café Flo's Pappardelle with Lamb Ragù

6 tablespoons extra-virgin olive oil

2 carrot, finely diced

2 onion, finely diced

2 celery rib, finely diced

2 tablespoons chopped garlic

3 pounds ground lamb

2 teaspoons ground coriander

2 teaspoons ground fennel seeds

2 teaspoons ground cumin

2 teaspoons chopped rosemary

2 teaspoons chopped thyme

Salt and freshly ground pepper

1 tablespoons tomato paste

1/2 cup dry red wine

One 28-ounce can diced tomatoes

1 1/4 cups chicken stock or low-sodium broth

2 tablespoons lemon juice

3/4 pound pappardelle

1 tablespoon unsalted butter

Shaved Pecorino Romano

2 tablespoons chopped mint

In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion, celery and garlic cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and lemon. Bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.

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 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the cheese and mint.

Gourmet Galley serves this on its own fresh pappardelle wide noodles.