Lamb and Olive Pasta

• 1 whole Red Bell Pepper
• 1 Tablespoon Extra Virgin Olive Oil
• 1 pound Ground Lamb
• 1/2 whole Carrot, Grated
• 1 whole Medium White Onion, Chopped
• 3 cloves Garlic, Finely Chopped
• 2 sprigs Rosemary, Finely Chopped
• Salt And Pepper
• 1 pinch Ground Cloves
• 1 leaf Fresh Bay Leaf
• 1 teaspoon Orange Zest
• 1/4 cups Tomato Paste
• 3/4 cups White Wine
• 1 cup Chicken Stock
• 1/2 cups Whole Milk
• 1/4 cups Pitted Green Olives, Chopped
• 1 pound Long Fusilli (pasta)
• 3 slices Pecorino-romano Cheese, For Serving
• 1/4 cups Pistachios, Chopped For Garnish

1. Char the bell pepper under the broiler until blackened all over.
2. Transfer to a bowl, cover and let cool, then peel, seed and chop.
3. In a dutch oven, heat extra virgin olive oil over high heat until smoking.
4. Add the lamb and brown well (keep some big chunks).
5. Add carrot, onion, garlic and rosemary.
6. Season liberally with salt and pepper.
7. Stir in cloves, bay leaf and orange zest.
8. Once onion has softened, add tomato paste and stir until fragrant, about 1 minute.
9. Stir in the wine to deglaze the pot.
10. Add stock, milk, olives and bell pepper.
11. Lower heat and simmer.
12. Meanwhile, bring large pot of water to boil, and cook the pasta until al dente according to the package directions.
13. Drain.
14. Remove bay leaf from the sauce, then toss pasta in.
15. Serve in shallow bowls and top with cheese and pistachios.

red bell pepper, olive oil, carrot, white onion, garlic, rosemary, salt, ground cloves, bay leaf, orange zest, tomato paste, white wine, chicken, milk, green olives, fusilli, pecorinoromano cheese, pistachios

Taken from tastykitchen.com/recipes/main-courses/lamb-and-olive-pasta/ (may not work)