from Food & Wine
serves 4-6
1/4 cup plus 2 Tbsp olive oil
2 large carrots, finely chopped
1 large onion, finely chopped
1 medium red bell pepper, finely chopped
4 oz thinly sliced pancetta, cut into 1/4-inch dice
1 lb boneless lamb shoulder, cut into 1/2-in dice (I just used precut lamb stew meat)
3/4 cup dry red wine
28-ounce can peeled Italian tomatoes, coarsely chopped, juices reserved
1 cup chicken stock
1 bay leaf
1/2 tsp crushed red pepper
1 lb rigatoni (or other thick pasta of choice... pappardelle works well too)
freshly grated pecorino roman cheese, for serving
In a medium dutch oven, heat 1/4 cup of the olive oil until shimmering. Add the carrots, onion, red bell pepper and cook over moderate heat, stirring occasionally until softened and just beginning to brown, about 12 minutes. Transfer the vegetables to a plate.
Heat the remaining 2 Tbsp of oil in the pan. Add the pancetta and stir a few times over medium-high heat until sizzling. Add the lamb and cook, stirring occasionally, until the liquid has evaporated and the meat is browned, 10 minutes. Return the vegetables to the pan. Add the red wine and simmer until evaporated, scraping up any browned bits from the bottom of the pan. Add the tomatoes and their juices, the chicken stock, bay leaf, and crushed red pepper. Season with salt and pepper and bring to a boil.
Reduce the heat to moderately low, cover partially and simmer, stirring occasionally, until the lamb is very tender, 1 1/2 hours. Discard the bay leaf.
Cook the pasta and toss with half of the lamb ragu. Serve the pasta in large bowls topped with additional sauce and cheese, if desired.