Spaghetti with Lamb and Sweet Pepper Ragu
Servings: 6 people
Calories: 286kcal
This spaghetti with lamb and sweet pepper ragu is wonderful. The lamb is lighter than beef or pork ragu, and pairs beautifully with the sweetness of the red and yellow peppers. Delicious!
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Ingredients
- 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
Instructions
- 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, 30 to 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.
Nutrition
Calories: 286kcal