Ragù d’agnello e peperoni (Lamb and Red Pepper Ragù) Recipe

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Ingredients

  • 250g (1/2 lb) lamb shoulder, cut into small pieces or ground (see Notes)
  • 2-3 cloves of garlic, peeled and slightly crushed
  • 250g (1/2 lb) lamb shoulder, cut into small pieces or ground (see Notes)
  • 1 large or 2 medium red bell peppers, trimmed and cut into strips or small dice
  • 2-3 cloves of garlic, peeled and slightly crushed
  • 1-2 bay leaves
  • 3-4 tomatoes, canned or fresh
  • Salt and pepper
  • White wine
  • Olive oil
  • The recipe for homemade spaghetti alla chitarra can be found at:
  • (c) Frank Fariello

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1098g
Calories 1132  
Calories from Fat 615 54%
Total Fat 68.24g 85%
Saturated Fat 28.81g 115%
Trans Fat 0.0g  
Cholesterol 251mg 84%
Sodium 796mg 33%
Potassium 2180mg 62%
Total Carbs 35.65g 10%
Dietary Fiber 8.3g 28%
Sugars 18.74g 12%
Protein 66.29g 106%
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