Ingredients:
spaghetti alla chitarra
chopped lamb leg
garlic
2 red pepper
bay leaves
300gr peeled tomatoes
dry white wine
5 tbs olive oil

Preparation:
In an earthenware-pan pour oil, brown garlic and bay leaves, add chopped meat and sear.

Wet with few wine, let evaporate using heat then reduce.

Cook for one hour adding wine slowly.

When meat is almost cooked, add tomatoes sauce and chopped ones, pepper sticks and cook using low high, stir for 1/2hour.

In a big pan boil pasta till firm, drain and season with lamb sauce.