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.