Spiced Lamb Ragu over Fresh Mint Fettuccine

1. First, prepare the pasta dough. Blanch the mint leaves by dunking them into a pot of boiling water for about a minute and then transferring them right into a bowl of ice water. Crush the leaves into a paste, either in a mortar with a pestle or in a food processor.
2. Put the flour into a very large bowl or on a clean work surface. Make a well in the center of the mound of flour and crack the eggs into it. Add the mint paste you just made and the salt into the well too and carefully beat the eggs with a fork while incorporating the flour. Once a soft dough starts to form, bring it together with your hands and knead it for about 2 to 3 minutes. Wrap the ball of dough in plastic wrap and let it rest for an hour.
3. While the dough rests, prepare the spiced lamb ragu. Get a large pot on the stove and heat a little canola over medium high heat. Brown the lamb until cooked through and no longer pink. While it is cooking, season it and spice it up with the salt, coriander, cinnamon, ginger, cumin and red pepper flakes. When meat is browned, add in the onions and let them get soft. Next, add in the garlic and tomato paste and let them cook for about 30 seconds. Then pour in the Sriracha, Worcestershire and red wine. Give everything a big stir and let the mixture simmer for about 5 minutes to let the alcohol in the wine cook off. Pour in the crushed tomatoes and bring the mixture to a boil. Give it another big stir and reduce heat to a simmer. Let the spiced lamb ragu simmer for an hour to let the flavors meld beautifully.
4. Get a large pot of salted water on the stove to boil the pasta. When the dough is done resting, roll it out on a lightly floured surface by cutting the disk of dough into quarters, then rolling each section until it is so thin you can almost see your hand through it. Each quarter will get so long that you will need to cut it in half to be the right length, so you will end up with 8 pasta sheets. Cut each sheet into fettuccine noodles, either by hand using a sharp knife or pizza cutter or by using a pasta cutting attachment.
5. Boil the pasta (do it in batches if needed) for only about 3 minutes, then drain it and transfer it right into the pot of lamb ragu. Give it a thorough toss together and let the flavors meld for a minute or two. Then take it off the heat.
6. Plate the pasta and top it with a sprinkle of the mint ribbons. This dish is a little bit of work but the result is so very worth it! It’s incredible!