Lamb pairs nicely with the sweet red and yellow peppers in this Spaghetti with Lamb and Sweet Pepper Ragu. I’ve been using thick-style spaghetti lately, chitarra – the sauce really sticks to pasta in a wonderful way. Lamb is a little lighter than the usual beef or pork in this ragu. Serve with crusty Italian bread and a lot of grated Pecorino Romano…super delicious!
Spaghetti with Lamb and Sweet Pepper Ragu
- 1/2 cup quality olive oil
- 1 lb ground lamb
- 3 dried bay leaves
- 3 cloves garlic thinly sliced
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 & 1/2 cups chicken stock
- 1 15 oz can whole tomatoes crushed by hand
- 2 large red bell peppers stemmed, seeded, and sliced 1/4" thick
- 1 large yellow bell pepper stemmed, seeded, and sliced 1/4" thick
- 1 lb spaghetti ie.; chitarra, or thick spaghetti
- Grated Pecorino Romano for garnish
- Heat oil in a large skillet over medium-high heat.
- Cook lamb, stirring and breaking up the meat into small pieces, until browned, about 8 minutes.
- If desired, spoon off most of the excess grease by tilting skillet.
- Add bay leaves, garlic, 1/4 teaspoon of salt and pepper (to taste) and cook until garlic is slightly golden, about 4 minutes.
- Stir in wine and cook until reduced by half, about 3 minutes.
- Add stock, tomatoes, 1/4 teaspoon of salt and pepper (to taste); bring to a simmer.
- Reduce heat to medium-low; cook, stirring occasionally, until sauce is slightly thickened,k 35 - 40 minutes.
- Stir in peppers, cook until peppers are tender but not falling apart, about 6 minutes.
- Discard bay leaves.
- Meanwhile, bring a large pot of salted water to a boil.
- Cook pasta until al dente, 10 - 12 minutes.
- Drain pasta and transfer to pan with sauce.
- Adjust seasonings (you may need a little more salt and pepper, to taste).
- Using tongs, toss pasta into the sauce.
- Divide pasta between bowls and garnish with Pecorino Romano.