Recipe Provided ByChef Dimitri Moshovitis
- 6 tablespoons, divided extra-virgin olive oil
- 2 carrots, finely diced
- 2 medium yellow onions, finely diced
- 2 celery ribs, finely diced
- 4 pounds ground American Lamb
- 4 teaspoons ground coriander
- 2 teaspoons ground fennel seeds
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- 1 teaspoon ground cumin
- 2 cinnamon sticks
- Salt and freshly ground pepper, to taste
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 (28-ounce) cans diced canned tomatoes
- 2-1/2 cups chicken stock or low-sodium broth
- 2 pounds pappardelle or fettuccini
- 2 tablespoons unsalted butter
- 4 tablespoons chopped mint
- Garnish: Crumbled barrel-aged feta and kefalograviera
In a large pot, heat 4 tablespoons oil. Add carrot, onion and celery; cook over high heat, stirring occasionally, until slightly softened, about 5 minutes. Add the lamb, coriander, fennel, rosemary, thyme, cumin and cinnamon sticks; season with salt and pepper. Cook, stirring, until the liquid evaporates, about 5 minutes. Drain excess fat as needed. Stir in the tomato paste. Add the wine and cook until evaporated, about 5 minutes. Add the tomatoes and their juices. Add stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes. Season with salt and pepper to taste.
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 2 tablespoons of oil and toss over low heat.
Serve the pasta in bowls, topped with the mint, feta and kefalograviera.