LIVE! From Jasper's Kitchen - TV & Radio Show !!!

I am back from 'Spring Break'!! and already going 100 miles an hour!! Today, is going to be a big day as I juggle 2 acts, in 2 hours!!

At 9:45, I will appear on CBS Local, KCTV 5 Morning Show, and prepare a "Traditional Easter Pasta" and then, I'll be on my radio show in North Kansas City & interview Stewart Bitterman on LIVE! From Jasper's Kitchen. Our topic will be 'Easter Candy' and "Tradition".

Enjoy my "pasta recipe", it's perfect for Spring and Easter!!

Pappardella & Lamb Ragu

3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 pounds ground lamb
1 teaspoon chopped rosemary
Salt and freshly ground pepper
1/2 cup dry red wine
One 28-ounce can San Marzano tomatoes
1 cup chicken stock or low-sodium broth
1 lb. pappardelle pasta
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
fresh mint

In a large skillet, heat olive oil oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, rosemary & salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, about 15 minutes.

In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter & toss over low heat. Serve the pasta in bowls, topped with the ricotta and fresh mint.