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Ingredients

• 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

Description

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Rachael Ray