Fettuccine with Lamb Ragu | The Kitchen Scout

Ingredients

• 3 Tablespoons Extra Virgin Olive Oil
• 1 carrot, diced
• 1 medium onion, diced
• 1 celery rib, diced
• 1 1/2 pounds ground lamb
• 2 teaspoons ground coriander
• 1 teaspoon ground fennel seeds
• 1/2 teaspoon ground cumin
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• Kosher Salt and freshly ground pepper
• 1 Tablespoon tomato paste
• 1/2 cup dry red wine
• One 28-ounce can diced tomatoes
• 1 1/4 cups low sodium chicken broth
• 1 pound fettucine, linguine or spaghetti
• 1 Tablespoon unsalted butter
• Fresh Ricotta
• 2 Tablespoons chopped fresh mint