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1
In a medium enameled cast-iron casserole, heat 1/4 cup of the olive oil until shimmering.
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2
Add the carrots, onion and red bell pepper and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 12 minutes.
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3
Using a slotted spoon, transfer the vegetables to a plate.
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4
Heat the remaining 2 tablespoons of oil in the casserole.
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5
Add the pancetta and stir once or twice over moderately high heat until sizzling.
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6
Add the lamb and cook, stirring occasionally, until the liquid has evaporated and the meat is browned, 10 minutes.
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7
Return the vegetables to the casserole.
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8
Add the red wine and simmer until evaporated, scraping up any browned bits from the bottom of the casserole.
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9
Add the tomatoes and their juices, the chicken stock, bay leaf and crushed red pepper.
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10
Season with salt and black pepper and bring to a boil.
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11
Reduce the heat to moderately low, cover partially and simmer, stirring occasionally, until the lamb is very tender, 1 1/2 hours.
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12
Discard the bay leaf.
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13
In a large pot of boiling salted water, cook the rigatoni until al dente.
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14
Drain the rigatoni and toss with half of the lamb ragu.
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15
Serve the pasta in large bowls, passing the remaining lamb ragu and the Pecorino cheese at the table.
