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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