Ragù d’agnello e peperoni (Lamb and Red Pepper Sauce)
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Total Time
2 hrs 30 mins
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Course
Main Course, Soup
Ragù d’agnello e peperoni (Lamb and Red Pepper Sauce)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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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
- In 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.
- Add 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.
- Add 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.
- Cover 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.
- Serve with homemade spaghetti alla chitarra or another pasta of your choice.
Notes
- The recipe for homemade spaghetti alla chitarra can be found at:
- http://memoriediangelina.com/2010/07/31/homemade_tonnarelli.
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