The days are getting shorter and the air has begun hinting of fall which means hearty pasta dishes are being made in our kitchen. This recipe is adapted from Giada's and I've made it before, but decided to incorporate some techniques from my favorite bolognese recipe. The marinara really shines and with the added ricotta and mint it becomes a lighter tasting meat sauce, well balanced in flavor, and kid friendly. I find this is best served with a pasta other than spaghetti, such orecchiette. I had some lumaconi (picked up from World Market) which was perfect with it as the meat sauce fills inside each shell.
1 lb ground lamb
3 carrots
3 celery stalks
1/2 onion
3 cloves garlic
28 ounces crushed tomatoes
3 shallots
1 cup red wine
bay leaf
salt, pepper
fresh mint
1/2 c whole milk ricotta
In a food processor, pulse carrots, onion, celery and garlic until they become a chunky paste. Heat a dutch oven with some olive oil, and pour in mirepoix. Cook for at least 10 minutes until water evaporates and browning begins. Add shallots, then ground lamb, salt, pepper, and brown for several minutes. Add crushed tomatoes and bay leaf. Stir, close pot and let simmer for 30 minutes. Pour in wine, stir, and let simmer for about an hour, adding water as sauce reduces (about 1/2 cup at a time). Once you are ready to serve, add large handful of fresh mint, chopped. Lastly, stir in ricotta.
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