Meat Sauce with Peppers (Abruzzo)

Ingredients

Lean lamb - 1/2 - 3/4 pound

Salt and pepper

Olive oil - 1/2 cup

Garlic, crushed - 2 cloves

Bay leaves - 3

Dry white wine - 1/2 cup

Ripe tomatoes, peeled - 4 large

Sweet peppers - 3

Stock or water

Wipe the meat and cut it into small cubes. Sprinkle with salt and pepper and leave for 1 hour.

Heat the oil in a pan and saute the garlic and bay leaves. As soon as they begin to brown, discard them and brown the meat in the same oil, turning the pieces to color them evenly. Add the wine and continue cooking until reduced.

Chop the tomatoes, discarding seeds. Cut each pepper in half, discard the core and seeds, and cut the pepper into thin strips. Add the tomatoes and peppers to the pan. Season to taste with salt and pepper, cover and cook over a low heat for 1 1/2 hours. Stir from time to tome and add a little stock or water if the sauce seems to dry. Serve very hot, poured over cooked pasta.

Serves 6