Pour the boiling water over the dried porcini and allow them to rehydrate. Strain the liquid, but reserve it, and pat the mushrooms dry. Mince and mix in with the baby bellas.
In a large Dutch oven. heat 1 tablespoon olive oil over medium high heat. Season with salt and pepper and brown the lamb for 5 to 7 minutes, breaking into chunks as it cooks. Add the onion, carrot, celery and baby bella mushrooms. Stir and cook until all the vegetables are softened and most of the liquid has been absorbed.
Stir in the garlic, cumin, cardamom, rosemary, thyme and crushed red pepper flaked. Stir in the tomato paste and cook for 2 minutes. Deglaze the pan with the red wine, scraping up any browned bits on the bottom. Add in the soy sauce, reserved porcini liquid and diced tomatoes with their juices.
Mix in the beef broth and bring to a light boil. Reduce to a simmer, cover and cook for 30 to 45 minutes, stirring occasionally. Add a dash of more broth if needed to loosen things up.
When ready to serve, make the pasta according to manufacturers directions. Drain and rinse.
Toss the pasta with the remaining tablespoon oil. Spoon a heaping portion of the ragu over the pasta and dollop a spoonful of ricotta on top to mix in.
Season with salt and pepper to taste and garnish with freshly grated Parmesan cheese.