Black Sheep Ragu

Directions

1. 1
   1) Set up your mise en place; cut the peppers into thin strips scraping out any seeds. Peel and smash down the garlic keeping the cloves intact. Slice the tomatoes in half from top to bottom.
2. 2
   2) In a small dutch or French oven [preferably earthenware] heat the olive oil until it begins to shimmer. Don't let it burn. Add the garlic and allow it to color lightly.
3. 3
   3) Break up the ground lamb and allow to brown. Add the pepper flakes and work in the pepper strips followed by the tomatoes. Season with salt and pepper.
4. 4
   Add the chicken stock, cover and cook on a low flame until cooked through. This should take about an hour. It needs to reach an internal temperature of 140 degrees F.
5. 5
   5) When the sauce is close to done bring the water to a boil and cook the pasta. If the ragu needs more liquid add a ladle of the pasta cooking water.
6. 6
   6) Plate the pasta and ragu. Grate the romano over each serving.