In a large Dutch oven or cast iron casserole heat the oil and sautÃ© the carrots, celery, red pepper and shallots over high heat until soft, about 5-7 minutes.
Add the lamb, bones, rosemary, bay leaves and thyme. Season with salt and pepper to taste. Cook stirring until all the Lamb is nicely browned. About 5-7 minutes.
Add the wine and cook until evaporated, about 5 minutes. Add the tomato paste and the tomatoes. Bring to a boil and lower the heat. Cook covered for about 10 minutes. Uncover and simmer for about 20 minutes or until the sauce has reduced. Remove the lamb neck bones and bay leaves
Add the Ricotta to a food processor or the jar of a blender and prices for about 20 seconds. Set aside.
Cook the pasta until al dente.
Transfer the sauce to a large bowl and toss together. Add the pecorino cheese and toss, allowing the residual heat of the pasta to melt the cheese.
Serve in warm bowls topped with a dollop of whipped ricotta and mint leaves.