Warm the olive oil in a medium pot (4 to 5 quarts) over medium high heat. Add the shallots and garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until the lamb has browned and the juices have evaporated (you can also drain off some of the juices).

Add the wine, scrapping up any brown bits from the bottom of the pan. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 20-30 minutes.

Cook pasta according to directions and drain. Add the mint and ricotta and stir until mixed.