LAMB AND OLIVE PASTA
1 red bell pepper
1 tablespoon EVOO
1 lb ground lamb (turkey is also a great substitute if that's your preference)
1/2 carrot, finely grated
1 medium onion, finely chopped
3 to 4 garlic cloves, finely chopped
2 sprig rosemary, finely chopped
salt and pepper
pinch ground cloves
1 fresh bay leaf
1 teaspoon orange zest
about 1/4 cup tomato paste
about 3/4 cup white wine
1 cup chicken stock
1/2 cup whole milk
1/4 cup pitted green olives, chopped
1 lb long fusiolli (pasta)
pecorino-romano cheese, for serving
1/4 cup pistachios, chopped for garnish
Char the bell pepper under the broiler until blackened all over. Transfer to bowl, cover and let cool, then peel, seed and chop.
In a dutch oven, heat EVOO over high heat until smoking. Add the lamb and brown well (keep some big chunks). Add carrot, oinion, garlic and rosemary. Season liberally with salt and pepper. Stir in cloves, bay leaf and orange zest.
Once onion has softened, add tomato paste and stir until fragrant, about 1 min. Stir in the wine to deglaze the pot. Add stock, milk and olives and bell pepper.
Lower heat and simmer.
Meanwhile, bring large pot of water to boil, and cook the pasta until al dente according to the package. Drain.
Remove bay leaf from sauce, then toss pasta in. Serve in shallow bowls and top with cheese and pistachios.