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Serve with grated Parmesan cheese. You can substitute tagliatelle for the pappardelle, if desired.
Combine lamb, onion, carrots, garlic, fennel, oregano, salt, and pepper in 12-inch nonstick skillet. Cook over medium-high heat, breaking up meat with wooden spoon, until meat is cooked through and carrots are tender, about 8 minutes. Stir in tomatoes and reduce heat to medium. Cook, covered, until sauce has thickened slightly, about 15 minutes.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
Add sauce and ¼ cup reserved cooking water to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed. Stir in basil and season with salt and pepper to taste. Serve.