Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù | Saveur

Name: Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù | Saveur
Ingredients: 1 ⁄ 2 cup olive oil; 1 lb. ground lamb; 3 bay leaves; 3 cloves garlic, thinly sliced; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup dry white wine; 1 1 ⁄ 2 cups lamb or chicken stock; 1 (15 oz.) can whole peeled 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 alla chitarra ( eataly.com ) or thick spaghetti; Grated Pecorino Romano, for garnish

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Barely cooked bell peppers add a pop of sweetness to light lamb ragù in a dish from Abruzzo, Italy.

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Ingredients

1⁄2 cup olive oil
1 lb. ground lamb
3 bay leaves
3 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup dry white wine
1 1⁄2 cups lamb or chicken stock
1 (15 oz.) can whole peeled 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 alla chitarra (<a href="http://www.eataly.com/product/rigorosa-spaghetti-chitarra/searchString/chitarra">eataly.com</a>) or thick spaghetti
Grated Pecorino Romano, for garnish