By Alan Moffitt
Published on 17/12/11
15 minutes to prepare and 60 minutes to cook
As the name suggests, this very simple recipe, based on an authentic Italian one, is basically lamb stewed in tomatoes and white wine with yellow peppers.
It is delicious served with tagliatelle and fresh bread of your own choice.
This recipe is so simple you might think your missing something, but it really IS that simple. Everything is approximate so don't try to be too precise. Depending on the tomatoes, add a little tomato puree for colour and extra tomato flavour. You'll know when it's cooked as the whole thing takes on a certain look and thickening.
There should be enough juice but if you want more, add a bit more wine.
Traditionally the meat is trimmed of all fat but I find that a little left on gives a wonderful flavour.
I've been making this regularly for thirty years or more and it never fails to please.
If there is any left over (and I mean if) it can be frozen or reheated. You could also blitz it and toss some other type of pasta with it as snack.
Other peppers can be used if you don't have yellow one. A mix of yellow and green is quite good, or even red.