Spicy Lamb Ragu

Ingredients

• 2 tablespoons olive oil
• 1 1/2 teaspoons fennel seeds
• 1 1/2 pounds ground lamb
• 1 teaspoon crushed red pepper flakes
• Salt and black pepper
• 3 tablespoons minced fresh rosemary (a few sprigs)
• 2 tablespoons fresh thyme leaves, chopped (a few sprigs)
• 1 onion, finely chopped
• 3 carrots, cut into small dice
• 4 cloves garlic, chopped
• 2 sprigs fresh oregano, leaves chopped
• 1 large fresh bay leaf
• 1 large strip blood orange or navel orange zest, plus some grated zest
• 1 small cinnamon stick
• 1/2 cup milk
• 2 tablespoons tomato paste
• 1 1/2 cups dry white or red wine
• 1 1/2 cups chicken stock
• 1/2 cup green Cerignola olives
• One 28- to 32-ounce can whole peeled San Marzano tomatoes
• 1 to 1 1/2 pounds pasta, such as tagliatelle
• 1 handful fresh mint leaves, finely chopped
• 1 handful fresh flat-leaf parsley tops, finely chopped
• A handful of toasted pistachios, roughly chopped
• Grated pecorino cheese
• Good-quality extra-virgin olive oil
• Fresh sheep's milk ricotta, for serving

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