From Cooking Light Magazine, October 2002.
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 can (14 1/2-ounce) 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
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.
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.
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.
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