Pappardelle With Lamb Ragu Mint And Pecorino

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   1. Heat 1/4 cup olive oil in a large stewpot over high heat. Break the lamb into small bits add it to the pot,and brown. (If you don't have a pot large enough to fit all the meat at once, brown it in a large saucepan first, then transfer to a stewpot.) If the lamb gives off a lot of liquid, drain it off and continue to brown.

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   2. Add the carrots, onions, celery and stir together. Cook until the vegetables start to soften about 2 minutes. Add the tomato paste stirring and cook for another minute. Add the red wine, stirring and cook until it evaporates completely. Scrape off any bits that are sticking to the pot to prevent them from burning.

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   3. Add the canned tomatoes, broth and all the seasonings. Reduce the heat to medium-low to cook at a simmer. Continue scraping the sides and bottom of the pot at regular intervals to avoid burning. Simmer for about 1 1/2 hrs or until most of the liquid evaporates. The meat should turn dark brown. The liquid should turn dark orange in color first, then thicken into a dark brown textured sauce.

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   4. Bring a large pot of salted water to a boil. Add the pappardelle and cook for 1-2 minutes.(If using dried pasta, cook according to package directions.)

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   Drain and transfer the pasta to the ragu pot.Add the butter and remaining 1 tbsp olive oil and stir together over medium heat. Just before serving, add the mint and pecorino.

* Per serving · 4 servings · Values may vary.