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Hearty Lamb Ragù With Rigatoni
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 large carrots, finely chopped
- 1 large onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 120g thickly sliced pancetta, cut into 1/4-inch dice
- 500g boneless lamb shoulder, cut into 1/2-inch dice
- 3/4 cup dry red wine
- 2 cans peeled Italian tomatoes, coarsely chopped, juices reserved
- 1 cup chicken stock
- 1 bay leaf
- 1/2 teaspoon dried chilli flakes
- Kosher salt
- Freshly ground black pepper
- 500g rigatoni
- Freshly grated Pecorino Romano cheese, for serving
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