Pappardelle With Lamb Ragù

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3 tablespoons extra-virgin olive oil

1 carrot, finely diced

1 onion, finely diced

1 celery rib, finely diced

1 1/2 pounds ground lamb

2 teaspoons ground coriander

1 teaspoon ground fennel seeds

1/2 teaspoon ground cumin

1 teaspoon chopped rosemary

1 teaspoon chopped thyme

Salt and freshly ground pepper

1 tablespoon tomato paste

1/2 cup dry red wine

One 28-ounce can diced tomatoes

1 1/4 cups chicken stock or low-sodium broth

3/4 pound pappardelle

1 tablespoon unsalted butter

3/4 cup fresh ricotta cheese

2 tablespoons chopped mint

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