Orecchiette Pasta with Lamb Ragu- New Recipe from Jasmine's Kitchen

Jasmine's Kitchen Lamb Ragu

Ingredients
3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
.75 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
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
2 cups orecchiette pasta
1 tablespoon unsalted butter
2 tablespoons chopped min
1 cup Porcini mushrooms sliced
2 Tbsp garlic salt
2 bay leafs
4 garlic minced
freshly ground pepper

Garnish: Basil Sprigs and Grated Peccorino Reggiano Cheese

Directions

In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion, garlic, mushrooms and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with garlic salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bay leafs and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 40 to 45 minutes.
In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, sprig of basil and shaved peccorino reggiano cheese.