Barefoot Contessa | Baked Rigatoni With Lamb Ragù | Recipes

Ingredients

• 3 tablespoons good olive oil
• 1½ cups chopped yellow onion (1 large)
• 2 cups (½-inch) diced carrots (3 large)
• 2 cups (½-inch) diced fennel, cored (1 medium)
• 1 pound ground lamb
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon whole fennel seeds, roughly chopped
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes, such as San Marzano
• 2½ cups dry red wine, such as Chianti or Côtes du Rhône, divided
• 1 teaspoon dried oregano, crushed with your hands
• ¼ teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 pound rigatoni, such as De Cecco
• 2 extra-large eggs
• ²⁄₃ cup heavy cream
• 1 pound fresh salted mozzarella, divided
• ½ cup freshly grated Italian Parmesan cheese
• 2 tbsp parsley, minced (optional)