spaghetti with lamb and sweet pepper sauce

Spaghetti with Lamb and Sweet Pepper Sauce

Serves 6-8.   We’ve been cooking with ground lamb quite a bit and we really enjoyed this not too saucy dish. 

            ½ c. olive oil

            1 lb. ground lamb

            3 bay leaves

            3 cloves garlic, thinly sliced

            kosher salt

            fresh ground black pepper

            ½ c. dry white wine

            1½ c. chicken broth

            one 15-oz. can whole peeled tomatoes, crushed by hand

            1 large yellow and 2 large red bell peppers, stemmed, seeded,

  and sliced ¼” thick

            1 lb. spaghetti or any thick pasta noodle

            grated pecorino Romano, for garnish

Heat oil in a 6-qt. saucepan over medium-high heat.  Cook lamb, stirring and breaking up meat into small pieces, until browned, 6 to 8 minutes.  Add bay leaves and garlic, and salt and pepper to taste.  Cook until garlic is golden, 2 to 3 minutes.  Add broth and tomatoes; add more salt and pepper if needed.  Bring to a simmer; reduce heat to medium-low and cook, stirring occasionally, until sauce is slightly thickened, 35 to 40 minutes.  Stir in peppers; cook until peppers are tender but not falling apart, 4 to 6 minutes.  Discard bay leaves.

Meanwhile, bring a large pot of salted water to a boil.  Cook pasta al dente, 10 to 12 minutes.  Drain pasta and transfer to pan with sauce.  Using tongs, toss pasta to coat.  Divide pasta between bowl; garnish with pecorino.