This is a great pasta dish, I would never of thought of having lamb and pasta together but it works perfectly and the peppers add a nice sweet flavour
250g lamb neck fillet, diced quite small
2 cloves garlic, chopped
2 bay leaves
Glass of white wine
4 plum tomatoes,peeled and chopped
2 red peppers, diced
Cook the lamb into 1 cm cubes before frying on a high heat in olive oil for 10 mins with some salt and pepper, stirring often, until browned on all sides. Sprinkle in garlic and fry for a further minute or two before adding the bay leaves, then pour in wine and let it bubble until reduced slightly.
Next add tomatoes and peppers, stir well. Check the seasoning, cover and simmer over low heat for 45-55 mins or until lamb is very tender. Stir occasionally and moisten with water if sauce becomes too dry. Remove bay leaves before serving with short pasta and parmesan cheese.