- 2 tablespoons extra virgin olive oil (EVOO)
- 1 1/2 teaspoons fennel seed (half a palmful)
- 1 1/2 pounds ground lamb (a beef and pork mix may be substituted)
- 2 fresh or dried small red Fresno chili peppers, seeded and finely chopped
- 1 onion, finely chopped
- 5-6 cloves garlic, chopped
- Salt and black pepper
- 3 tablespoons rosemary, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups chicken or beef stock
- 1 can San Marzano tomatoes (look for D.O.P. on the label) or, when ripe and in season, 10-12 fresh plum or Roma tomatoes, peeled and chopped
- 1 long piece of orange rind
- 1 pound bucatini or pici pasta (fat spaghetti, not hollow)
- Fresh sheep’s milk ricotta or shaved Pecorino cheese
- Minced fresh mint and flat leaf parsley, for garnish
Heat the EVOO, a couple of turns of the pan, in a large Dutch oven over medium-high heat. Add the fennel seed and stir; add the meat and brown well while crumbling. Add the chili peppers, onion, and garlic and season with salt, pepper and rosemary. Cook to soften the onion, 5 minutes. Add the tomato paste and stir until fragrant. Add the wine and reduce by half, then add the stock and tomatoes, breaking them up with a spoon. Reduce the heat to a simmer and throw in the citrus rind to mellow the sauce. Simmer for 30 minutes to cook down the tomatoes. Discard the orange rind.
Bring a large pot of water to a boil; add the salt and cook the pasta to al dente. Just before draining, add 1 cup of the starchy cooking water to your sauce. Drain the pasta and toss with the sauce to combine, 1-2 minutes.
Serve in bowls topped with fresh or shaved cheese and garnished with mint and parsley.