Lamb Ragu with Wide Egg Noodles

Directions

1. Heat 2 tablespoons of the olive oil in a large sauce pan over high heat and sauté the carrot, onion and celery for 5 minutes.
2. Add the lamb, coriander, fennel, cumin, rosemary, thyme and a sprinkle of salt and pepper, and cook for 5 additional minutes, stirring frequently.
3. Add the ketchup to the mixture and cook for 1 minute, then pour in the wine and cook for 5 more minutes. Finally, add the tomatoes and pour in the stock. Once the mixture boils, reduce heat to medium-low and simmer, partly covered, for 25 minutes.
4. Cook the wide egg noodles according to the directions on the package. Drain and add to the sauce, along with the butter and the last 1 tablespoon of oil. Toss gently to coat. Place the pasta into individual bowls and then top with the ricotta and fresh mint.