Black Sheep Ragu

• 1 pound ground lamb
• 2 cloves garlic peeled and crushed
• 1 pint cherry tomatoes
• 3 whole long green peppers (such as Hatch) seeded (fresh or canned)
• 1 bay laurel leaf
• 1 small dried red pepper (or substitute 1/2 tsp chile flakes)
• 1 cup chicken stock
• olive oil
• 2 cups dried rigatoni

1. 1)tet 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)tn 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)treak 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. 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)then 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)tlate the pasta and ragu. Grate the romano over each serving.

ground lamb, garlic, tomatoes, long green peppers, laurel leaf, red pepper, chicken stock, olive oil, rigatoni

Taken from food52.com/recipes/71803-black-sheep-ragu (may not work)