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  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Serves: 4

A comforting dish that is simple to prepare.


1 lb. pappardelle or wide egg noodle

2 T. olive oil

1/2 c. finely chopped onion

1/2 c. finely chopped carrot

1 clove garlic, minced

1 1/2 lbs. Eddie's lamb patties

1/2 t. coarse kosher salt

1/4 t. chili flakes

1/2 t. dried rosemary

1/4 t. fresh ground black pepper

1 c. dry red wine

1-28 oz. can crushed tmatoes

1/4 c. fresh mint leaves, chopped

1/2 c. ricotta cheese

Fresh grated Parmesan

To Prepare

Bring a large pot of water to a boil over high heat. Add pasta and cook until tender, about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium high heat. Add onion, carrots and garlic.  Cook until tender, about 5 minutes. Add lamb, rosemary, chili flakes, salt and pepper. Cook until lamb has browned.

Add the wine and deglaze the pan, scraping up any brown bits from the bottom of the skillet with a wooden spoon. Simmer until wine is reduced by half. Add crushed tomatoes and simmer for about 10 minutes to blend flavors. Adjust seasoning, if necessary.

Add mint and ricotta. Stir until well mixed. Add pasta and toss to evenly coat with sauce.

To Serve

Serve with fresh grated Parmesan sprinkled on top with extra Parmesan served on the side.

Pair with Villa Patrizia Istrico Sangiovese.

Eddie's Recipe Tip:

This is one of those dishes that tastes even better if prepared a day or two ahead of time.