1 lb ground lamb
2 tsp olive oil
1 cup chopped red onion
1/2 cup trimmed and chopped celery
1/2 cup peeled, trimmed and chopped carrot
1 1/2 tsp Italian seasoning
1/2 cup dry white wine
4 cloves garlic, minced
4 cups chopped plum tomatoes, juices reserved, about 7 whole tomatoes (I recommend removing the skins)
1 box angel hair pasta
1/2 cup evaporated milk
1 tbsp flour
1/2 cup ricotta cheese
Sea salt and fresh ground black pepper, to taste
2 oz feta cheese, crumbled (about 1/2 cup)
In a large skillet, heat oil on medium. Add lamb and cook, until browned. Add onion, celery, carrot and Italian seasoning and saute, stirring occasionally, until vegetables soften, about 10 minutes. Stir in wine and increase heat slightly. Cook, stirring every once in awhile, until wine evaporates, about 2 minutes. Stir in garlic and tomatoes with juices. Reduce heat to medium-low, cover and simmer, stirring often, until sauce thickens.
Cook angel hair pasta according to package directions.
In a small bowl, whisk milk and flour. Stir into lamb mixture. Cook, stirring constantly, until thickened, 2 to 3 minutes. Add in ricotta cheese until incorporated. Season with salt and pepper.
Divide angel hair pasta among serving plates. Top with lamb and tomato mixture and feta.