Rigatoni Lamb Ragu

• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

• 2 large carrots, finely chopped

• 1 large white onion, finely chopped

• 1 medium red bell pepper, finely chopped

• 100g thickly sliced pancetta

• 1 pound boneless lamb shoulder

• 500 grams san marzano tomatoes

• 1 cup chicken stock

• 1 bay leaf

• 1/2 teaspoon crushed ancho pepper

• Salt

• Black pepper

• 500g rigatoni

• Freshly grated Pecorino Romano cheese, for serving

Method

In a medium enameled cast-iron casserole, warm 1/4 cup of olive oil until it shimmers. Put the carrots, onion, and red bell pepper, and sauté over moderate heat, stirring occasionally, until they are tender and starting to brown, which should take approximately 12 minutes. Employing a slotted spoon, move the vegetables to a plate.

Heat the remaining 2 tablespoons of oil in the casserole. Introduce the pancetta and stir occasionally over moderately high heat until it begins to sizzle. Incorporate the lamb and cook, stirring from time to time, until the liquid has evaporated and the meat is browned, approximately 10 minutes. Return the vegetables to the casserole. Pour in the red wine and allow it to simmer until it has evaporated, ensuring to scrape any browned bits from the bottom of the casserole. Add the tomatoes along with their juices, the chicken stock, bay leaf, and crushed red pepper. Season with salt and black pepper, then bring the mixture to a boil. Lower the heat to moderately low, cover partially, and let it simmer, stirring occasionally, until the lamb is very tender, about one and half hours. Remove and discard the bay leaf.

In a sizable pot of boiling salted water, prepare the rigatoni until it reaches an al dente texture. Drain the rigatoni and combine it with half of the lamb ragu. Present the pasta in large bowls, offering the remaining lamb ragu and pecorino cheese for guests to add at their discretion.