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Recipe Provided By
"Girl Carnivore"Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
1 hr 50 min
Servings
8
Ingredients
- 2 pounds ground American Lamb
- 1/4 cup boiling water
- 2 ounces dried porcini mushrooms
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 6 ounces baby portabella mushrooms
- 2 celery stalks, diced
- 1 onion, minced
- 1 carrot, diced
- 1 garlic clove, minced
- 1 teaspoon cumin
- 1/2 teaspoon cardamom
- 1/2 teaspoon fresh rosemary, minced
- 1/2 teaspoon fresh thyme, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 bay leaf
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1 tablespoons soy sauce
- 1 can (28 ounces) diced tomatoes
- 1 cup beef broth
- 8 ounces pappardelle noodles
- Ricotta cheese
- Parmesan cheese for garnish
Directions
Pour boiling water over porcini; allow the mushrooms to rehydrate. Strain liquid, but reserve it. Pat mushrooms dry; mince and mix in with the baby portabellas.
In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Season American Lamb with salt and pepper; brown 5 to 7 minutes, breaking into chunks as it cooks. Add mushrooms, celery, onion and carrot. Stir; cook until vegetables are softened and most liquid has been absorbed. Stir in garlic, cumin, cardamom, rosemary, thyme, red pepper flakes and bay leaf. Add tomato paste; stir and cook 2 minutes.
Deglaze pan with wine, scraping up any browned bits on the bottom. Add in soy sauce, reserved porcini liquid and diced tomatoes with their juices. Mix in beef broth; bring to a light boil. Reduce to a simmer; cover and cook 30 to 45 minutes, stirring occasionally. Add more broth if needed to loosen things up.
When ready to serve, make pasta according to manufacturer's directions. Drain and rinse. Toss pasta with the remaining tablespoon oil. Spoon a heaping portion of ragu over pasta; dollop a spoonful of ricotta on top to mix in. Season with salt and pepper to taste; garnish with freshly grated Parmesan cheese.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
