Abruzzese Lamb And Red Pepper Ragù With Penne

• 1 tablespoon olive oil
• 2 cups finely chopped red onion
• 1 1/2 cups chopped yellow bell pepper
• 1 1/2 cups chopped red bell pepper
• 4 teaspoons minced garlic cloves
• 12 ounces lean ground lamb
• 1 cup dry red wine
• 1 cup canned crushed tomatoes
• 1/4 cup chopped fresh flat-leaf parsley, divided
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 4 bay leaves
• 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
• 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta or other short pasta)
• 1/2 cup (2 ounces) grated fresh Pecorino Romano cheese

1. Heat oil in a large Dutch oven over medium heat. Add onion, bell peppers, and garlic. Cover and cook 12 minutes, stirring occasionally. Remove onion mixture from pan.
2. Add lamb to pan; cook over medium heat until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Return onion mixture and lamb to pan. Add wine; bring to a boil. Cook 10 minutes or until liquid almost evaporates.
3. Add tomatoes, 3 tablespoons parsley, salt, crushed red pepper, bay leaves, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Discard bay leaves. Add pasta and cheese; toss to coat. Sprinkle with 1 tablespoon parsley.

olive oil, red onion, yellow bell pepper, red bell pepper, garlic, lean ground lamb, red wine, tomatoes, parsley, salt, red pepper, bay leaves, chicken broth, hot cooked penne, romano cheese

Taken from www.myrecipes.com/recipe/abruzzese-lamb-red-pepper-rag-with-penne (may not work)