Filippo Berio Fusilli with Lamb Ragu, Molise Style

Ingredients

• 3 cloves garlic, peeled
• 2 tbsp fresh rosemary leaves
• 1/4 cup Filippo Berio Extra Virgin Olive Oil
• 2 bay leaves
• 2 sweet red peppers, diced
• 1 small hot red pepper, seeded and diced, or hot pepper flakes (optional)
• 1 lb ground lamb
• 2/3 cup dry white wine
• 6 large plum tomatoes, seeded and chopped, juice reserved
• Salt
• Freshly ground pepper
• 1 lb fusilli
• Grated Pecorino cheese