For the sauce:
2 tablespoons vegetable oil
1 pound ground lamb (75% lean/25% fat)
Kosher salt
1/2 cup finely chopped yellow onion
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
3 cloves garlic, minced
2 cups dry red wine
1 cup diced tomatoes, preferably San Marzano
1 cup low-sodium chicken broth
1/3 cup heavy cream
2 bay leaves
1 cinnamon stick
1 pinch red pepper flakes
1 pinch granulated sugar (optional)
For the pasta:
2 pounds dry tagliatelle or pappardelle pasta
1 cup coarsely chopped fresh parsley leaves
1 cup coarsely chopped fresh mint leaves
1/3 cup grated Pecorino Romano or Parmesan cheese
2 tablespoons extra-virgin olive oil
For the sauce: Heat the oil in a Dutch oven over medium-high heat until just starting to smoke. Add the lamb and a liberal pinch of salt and cook, stirring occasionally, until browned, 4 to 5 minutes.
Add the onion, carrots, celery, cumin, coriander, and another good pinch of salt to the browned lamb and continue cooking until the vegetables are translucent and aromatic, 3 to 4 minutes. Add the garlic and cook for another minute.
Add the wine and deglaze the pan, making sure to scrape the bottom with a wooden spoon to release the browned bits. Simmer the wine until it reduces by half.
Add the tomatoes, chicken broth, cream, bay leaves, cinnamon, and red pepper flakes. Reduce the heat to medium-low and simmer for 30 to 40 minutes. Taste your sauce intermittently and add salt if needed. If you find that the sauce is becoming a bit too acidic, add a pinch of sugar, as it will help balance the flavors.
While the sauce is simmering, bring a large pot of generously salted water to a boil. Taste your water. It should taste like sea water.
For the pasta: When you have about 10 minutes left for the sauce to cook, add the pasta to the water and cook until al dente. (If you have any concerns about cooking times with dry pasta, read the packaging. The manufacturer's directions are usually pretty spot-on.)
Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Add the pasta into the pot of sauce and stir to combine. Add the reserved pasta water, herbs, cheese, and olive oil and stir to combine. When everything is incorporated and the sauce has begun to thicken and coat the pasta, remove from the heat and serve.
Recipe Notes
- Food processor prep: You can finely chop the onions, celery, and carrots together in a foo