Ragù d’agnello e peperoni (Lamb and Red Pepper Sauce)

📝 Ingredients

• 250 g 1/2 lb lamb shoulder, cut into small pieces or ground (see Notes)
• 1 large or 2 medium red bell peppers (trimmed and cut into strips or small dice)
• 2-3 cloves of garlic (peeled and slightly crushed)
• 1-2 bay leaves
• 3-4 tomatoes (canned or fresh)
• Salt and pepper
• White wine
• Olive oil

👨‍🍳 Instructions

1. 1In a saucepan, preferably made of terracotta or enameled cast iron, gently sauté the garlic cloves and bay leaves in a generous amount of olive oil for just a few minutes, until you can smell the garlic's aroma and the cloves are just beginning to brown.
2. 2Add the lamb and continue sautéing, seasoning with salt and pepper as you go. If using ground lamb, sauté just until the lamb has lost its raw color. If using lamb in pieces, you may want to let them caramelize a bit. Add a splash of white wine and let it evaporate.
3. 3Add the tomatoes and the red bell pepper. If using canned tomatoes, just crush them between your fingers as you add them to the pot. If using fresh tomatoes, you'll want to blanch them quickly to loosen their skins, peel and seed them, and then cut them into dice before adding them to the pot.
4. 4Cover and turn the heat down to very low. Let the ragù simmer very gently for about 1-1/2 to 2 hours, until the lamb is perfectly tender and the sauce has developed a rich flavor.
5. 5Serve with homemade spaghetti alla chitarra or another pasta of your choice.