2 tablespoons olive oil
1 pound ground lamb shoulder
2 medium carrots, roughly chopped
1 stalk celery, roughly chopped
1 small red onion, roughly chopped
2 cloves garlic, minced
2 cups dry red wine
12 ounces canned San Marzano tomatoes, chopped
3 sprigs fresh oregano
1 fresh bay leaf
1 cinnamon stick
Pinch chile flakes
2 pounds tagliatelle pasta
1/4 cup grated Parmesan
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup picked and torn fresh mint leaves
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