Abruzzo Style Sweet Pepper and Lamb Ragu
1/2 cup Olive Oil
1 lb Ground Lamb
3 Bay Leaves
2 Cloves Garlic thinly sliced
Salt and Pepper
1/2 cup Dry White Wine
1 & 1/2 cups Chicken Stock
1 jar Pasta Sauce
2 Red Bell Peppers stemmed, seeded, and sliced 1/4" thick
1 Yellow Bell Pepper stemmed, seeded, and sliced 1/4" thick
1 bag Fresh Pasta
4 table spoons Italian Parsley Roughly Chopped
Heat oil in a large skillet over medium-high heat.
Cook lamb, stirring and breaking up the meat into small pieces, until browned, about 8 minutes.
If desired, spoon off most of the excess fat by tilting skillet.
Add bay leaves, garlic, 1/4 teaspoon of salt and pepper (to taste) and cook until garlic is slightly golden, about 4 minutes.
Stir in wine and cook until reduced by half, about 3 minutes.
Add stock, pasta sauce, 1/4 teaspoon of salt and pepper (to taste); bring to a simmer
Reduce heat to medium-low; cook, stirring occasionally, until sauce is slightly thickened, 30 to 40 minutes.
Stir in peppers, cook until peppers are tender but not falling apart, about 6 minutes.
Discard bay leaves.
Bring a large pot of salted water to a boil.
Cook pasta until al dente, 8 to 10 minutes
Drain pasta and transfer to pan with sauce.
Using tongs, toss pasta into the sauce.
Adjust seasonings (you may need a little more salt and pepper, to taste).
Divide pasta between bowls and garnish with parsley and parmesan cheese.