Tortiglioni with Spicy Lamb Sausage Ragu

1. Tomato Sauce: Heat olive oil in a 3-quart saucepan over medium heat.

2. Add onion and garlic; cook until soft and light golden brown, 8 to 10 minutes.

3. Add thyme and carrots; cook 5 minutes more, until carrot is quite soft.

4. Add tomatoes with their juice and bring to a boil, stirring often.

5. Lower the heat and simmer for 30 minutes until as thick as hot cereal.

6. Season with salt to taste.

7. Add tomato sauce to a medium saucepan and bring to a boil.

8. Add the sausage to the sauce and reduce the heat to a simmer.

9. Cook for 1 hour, skimming off the fat as it is rendered from the meat.

10. Remove sauce from the heat, cool briefly, and then pulse it in a food processor until smooth.

11. Transfer to a 12-inch pan and keep warm.

12. Bring 5 litres of water to a boil and add 2 tablespoons of salt (optional).

13. Cook tortiglioni according to package directions.

14. Drain tortiglioni and add to the pan with the sauce.

15. Toss gently over high heat for 1 minute.

16. Add mint leaves and toss for 1 more minute.

17. Divide evenly among warmed dinner plates.

18. Grate Pecorino Romano cheese over each plate and serve immediately.