Abruzzese Lamb and Red Pepper Rag with Penne

Ingredients

  • 1 tablespoon olive oil
  • 2 cups finely chopped red onion
  • 1 1/2 cups chopped yellow bell pepper
  • 1 1/2 cups chopped red bell pepper
  • 4 teaspoons minced garlic cloves
  • 12 ounces lean ground lamb
  • 1 cup dry red wine
  • 1 cup canned crushed tomatoes
  • 1/4 cup chopped fresh flat-leaf parsley, divided
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 4 bay leaves
  • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
  • 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta or other short pasta)
  • 1/2 cup (2 ounces) grated fresh Pecorino Romano cheese

Description

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