Antoni Porowski’s Moroccan-Style Pasta Bolognese

Ingredients

• Lamb Bolognese Sauce
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• ½ small onion, finely chopped (about ¾ cup)
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, finely chopped
• 1½ pounds ground lamb
• 1¾ teaspoons ground cumin
• 1¼ teaspoons ground coriander
• ¾ teaspoon crushed red-pepper flakes
• ½ teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper
• ¾ cup whole milk
• ¾ cup dry red wine
• One 28-ounce can whole tomatoes, preferably San Marzano, with their juices
• Pasta
• Kosher salt
• 1 pound long pasta, such as tagliatelle, fettuccine, linguine or spaghetti
• ¾ cup full-fat plain Greek yogurt
• 1 tablespoon unsalted butter
• 2½ cups Moroccan lamb Bolognese sauce, warmed (see note)
• Coarsely chopped fresh cilantro or mint, freshly grated Parmigiano-Reggiano and freshly ground black pepper, for serving