It is a true honor to feature this recipe on Easter Sunday. The Reverend Jerry Kaywell has incredible passion for God and music- 'in that order!' Father Kaywell is the pastor of Sacred Heart Parish in Punta Gorda, Florida. In addition to saving souls, we love that he is writing a cookbook (working title is 'The Barefoot Cleric'-how great is that), promoting his latest album, Miracle of Life, crusading for our religious freedom, and living life as a fifth-generation Floridian. Father Jerry sings 'Feel the Joy' his original composition.
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| Fr Kaywell |
3 Tbp extra virgin olive oil
1 carrot, sliced
1 yellow onion, chopped
1 rib celery, diced
4 cloves of garlic, minced
1 1/2 lbs ground lamb
1 teaspoon cumin
1 teaspoon ground fennel
2 teaspoons ground coriander
1 tablespoon thyme, chopped
1 Tablespoon kosher salt, plus more to taste
1 Tablespoon tomato paste
1/2 cup dry red wine
1 28 oz can diced tomatoes
1 1/4 cup chicken stock
1 3/4 lb package of pappardelle
1 Tablespoon unsalted butter
3/4 cup fresh ricotta, highest quality
1 cup loosely packed mint leaves for garnish
Method
In a large Dutch oven, heat 2 tablespoons of the olive oil and saute the aromatic vegetables (carrot, onion, and celery) until tender, about 5-7 minutes. Add the garlic, cook for one minute or so. Add the ground lamb and seasonings (cumin, fennel, coriander, thyme and salt) Cook, stirring constantly, on medium high heat until the liquid evaporates. Stir in the tomato paste. Add the wine and cook until evaporated, about 5 minutes. Add the tomatoes and their juices, the chicken stock, and bring it to a boil. Cover partially and cook for 25-30 minutes.
Cook the pappardelle according to package directions. Drain and add the pasta to the sauce along with the butter and remaining oil. Toss well. Serve the pasta in bowls garnished with ricotta cheese and mint leaves.
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