Hearty Lamb Ragù With Rigatoni

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 large carrots, finely chopped
• 1 large onion, finely chopped
• 1 medium red bell pepper, finely chopped
• 4 ounces thickly sliced pancetta, cut into 1/4-inch dice
• 1 pound boneless lamb shoulder, cut into 1/2-inch dice
• 3/4 cup dry red wine
• One 28-ounce can peeled Italian tomatoes, coarsely chopped, juices reserved
• 1 cup chicken stock or canned low-sodium broth
• 1 bay leaf
• 1/2 teaspoon crushed red pepper
• Salt and freshly ground black pepper
• 1 pound rigatoni
• Freshly grated Pecorino Romano cheese, for serving

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