Lamb and red bell pepper ragù

This southern Italian recipe has a bit of a kick that is perfectly balanced by the sweetness of the red bell peppers. It certainly is a favorite of ours. Adapted from Spaghetti sauces, from Biba Caggiano.


1/3 cup olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped
1 clove garlic, finely chopped
500 g lean ground lamb
1 cup dry white wine
3 red bell peppers, cut into 12.7 mm squares (half an inch)
1 28 oz can of whole tomatoes, puréed in a blender until smooth
salt to taste
red hot pepper flakes to taste
Pecorino Romano cheese, for serving


1. In a heavy bottom pot, cook the onion, celery, carrot and red bell pepper in the olive oil over medium heat until soft, about 7 minutes. Add the garlic and cook for another minute.
2. Add the lamb and stir well until it has browned.
3. Add the wine and let it reduce by half.
4. Add the puréed tomatoes, salt and red hot pepper flakes and cook, uncovered, until the sauce is thick and beautiful, about 90 minutes. Adjust seasonings and serve, tossed with your favorite pasta. We usually have it with spaghetti.

Categories: Pasta

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