Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù
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
- freshly ground black pepper
- 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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