Baked Rigatoni with Lamb Ragù

1. Sauté Vegetables

Heat olive oil in a medium heavy-bottomed pot or Dutch oven over medium heat. Sauté chopped onion, diced carrots, and fennel for about 10 minutes until softened.

2. Brown Lamb and Add Spices

Add ground lamb, minced garlic, and roughly chopped fennel seeds. Cook for 8 minutes, breaking up the lamb as it browns.

3. Add Tomato Paste and Simmer

Stir in tomato paste, crushed tomatoes, 2 cups of dry red wine, crushed oregano, red pepper flakes, kosher salt, and freshly ground black pepper. Simmer partly covered for 40 minutes.

4. Cook and Coat Pasta

Cook rigatoni in salted boiling water until al dente. Whisk together eggs and heavy cream. Toss cooked pasta with the egg and cream mixture.

5. Combine Pasta with Lamb Mixture

Combine pasta with lamb mixture and half of the grated mozzarella. Season with additional salt and black pepper to taste.

6. Bake the Rigatoni

Transfer the mixture into a baking dish. Top with remaining sliced mozzarella and freshly grated Parmesan cheese. Bake at 350 degrees Fahrenheit for 40 to 45 minutes.