Spaghetti alla Chitarra with Sweet Pepper Lamb Ragu
Serves: serves 8
 
Ingredients
  • ⅓ cup Olive Oil
  • 1 lb. Ground Lamb
  • 3 Bay Leaves
  • 4 Garlic Cloves, sliced
  • ½ cup Dry White Wine
  • 1 cup Chicken Stock
  • 2 pinches Chili Flakes
  • 1 (15 ounce) Can Whole Plum Tomatoes, crushed by hand
  • 1 large Red Bell Pepper, sliced ¼" thick
  • 1 large Orange Bell Pepper, sliced ¼" thick
  • Coarse salt and pepper, to taste
  • 1 lb. Spaghetti alla Chitarra or thick spaghetti
  • Grated fresh Parmesan or Pecorino Romano, to top
  • Basil leaves, to garnish
Instructions
  1. Heat the oil in a large saucepan over medium/high heat.. Add the ground lamb and cook, breaking up into small pieces until browned. Add the bay leaves, garlic, salt and pepper, and cook for another 30 seconds. Add the white wine and cook until reduced by half, 2-3 minutes. Add the chicken stock, tomatoes, and chili flakes and bring to a simmer. Reduce heat to medium and let cook for 10-15 minutes, until sauce is thickened slightly. Add the peppers to the sauce and cook for an additional 5 minutes, or until the peppers have just softened up. Check seasonings and add more salt, if needed. Discard bay leaves.
  2. While the sauce is cooking, bring a pot of water seasoned with coarse salt to a boil. Add the spaghetti alla chitarra and cook until al dente, about 11-13 minutes. Drain the pasta and add to the pan of sauce. Toss until well coated. Serve with grated cheese on top and a few sprigs of basil.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/05/27/spaghetti-alla-chitarra-with-sweet-pepper-lamb-ragu/