- 1 kilogram Lamb ragout (diced)
- 2 Red Bell peppers
- 2 yellow Bell peppers
- 4 Tomatoes
- 2 Garlic cloves
- 2 Shallots
- 3 tablespoons Olive oil
- 1 Bay leaf
- 1 Rosemary sprig
- 100 milliliters Red wine
- 200 milliliters Lamb stock
- 400 grams Macaroni
- Sea salt
- freshly ground Pepper
Rinse and halve bell peppers, remove seeds and ribs, dice.
Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel. Quarter and remove seeds, dice.
Peel garlic and shallots, cut shallots into rings and cut garlic into thin slices.
Heat oil in a pan and brown meat on all sides. Add peppers, shallots and garlic and saute briefly. Add tomatoes and saute for a few minutes, degalze pan with wine, simmer briefly. Add broth and chopped rosemary and bay leaf. Simmer, covered, for about 20 minutes. Season with salt and pepper.
Cook pasta in boiling salted water until al dente.
Drain pasta and arrange on plates, top with stew and serve.