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Ingredients

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 2 large carrots, finely chopped
3. 1 large onion, finely chopped
4. 1 medium red bell pepper, finely chopped
5. 4 ounces thickly sliced pancetta, cut into 1/4-inch dice
6. 1 pound boneless lamb shoulder, cut into 1/2-inch dice
7. 3/4 cup dry red wine
8. One 28-ounce can peeled Italian tomatoes, coarsely chopped, juices reserved
9. 1 cup chicken stock or canned low-sodium broth
10. 1 bay leaf
11. 1/2 teaspoon crushed red pepper
12. Salt and freshly ground black pepper
13. 1 pound rigatoni
14. Freshly grated Pecorino Romano cheese, for serving

Description

Food & Wine