Bring a large pot of water to a boil over high heat. Add pasta and cook until tender, about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium high heat. Add onion, carrots and garlic. Cook until tender, about 5 minutes. Add lamb, rosemary, chili flakes, salt and pepper. Cook until lamb has browned.

Add the wine and deglaze the pan, scraping up any brown bits from the bottom of the skillet with a wooden spoon. Simmer until wine is reduced by half. Add crushed tomatoes and simmer for about 10 minutes to blend flavors. Adjust seasoning, if necessary.

Add mint and ricotta. Stir until well mixed. Add pasta and toss to evenly coat with sauce.

Serve with fresh grated Parmesan sprinkled on top with extra Parmesan served on the side.

Pairs With

Felsina Chianti Classico Berardenga