Prep: 1. Cut lamb into chunks. 2. Peel carrot and onion. Chop carrot, onion, celery and rosemary. Make: 1. Heat oil in pan and sear meat in batches on all sides. Remove meat from pan and set aside. 2. In same pan, sauté carrot, onion and celery. 3. Add meat, coriander, fennel seeds, cumin, rosemary, thyme and tomato puree. Sauté mixture on high heat while stirring, until tomato puree starts to smell sweet. 4. Add red wine and stir. 5. Fold in peeled tomatoes and broth. Simmer on low heat for 1 1/2 hours with lid left ajar on pan. 6. Taste for salt and pepper when done, but remember that the capers you will add are also salty! 7. During last 20 minutes of cooking boil pasta until al dente, about 10-12 minutes. Drain and rinse under cold water. 8. Add pasta to ragu, stir in capers, butter, and some olive oil. 9. Let stand a few minutes away from heat, top with parmesan cheese and serve.
Instead of fettuccine, we used parpardelle (a very wide version of fettuccine) which was phenomenal!