Could also be beef ragu, just swap out for ground beef and beef stock. Best served with rigatoni or thick spaghetti.

• 1 lb. ground lamb
• 3 bay leaves
• 3 cloves garlic, minced
• 1 onion, minced small
• 1 tsp rosemary
• 1 tsp oregano
• ½ cup dry white wine
• 1½ cups lamb stock
• 28 oz. whole peeled tomatoes, crushed by hand, or diced tomatoes
• 2 large red bell peppers, stemmed, seeded, quartered and sliced ¼″ thick

1. Heat some olive oil in a 6-qt. saucepan over medium-high. Cook onion, garlic, rosemary, oregano, bay leaves, salt and pepper until softened, about 5 mins.
2. Add lamb, stirring and breaking up meat into small pieces, until browned, 6–8 minutes. Stir in wine; cook until reduced by half, 2–3 minutes. 
3. Add stock and tomatoes; bring to a simmer. Reduce heat to medium-low; cook, stirring occasionally, until sauce is slightly thickened, 35–40 minutes. Stir in peppers; cook until peppers are tender but not falling apart, 4–6 minutes. Discard bay leaves.
4. Using tongs, toss pasta in sauce. Divide pasta between bowls; garnish with pecorino.