Serving Size: 8
In large saucepan, heat oil over high heat. Add garlic; cook until deep brown color. Add lamb; cook and stir until it just begins to change color. Reduce heat to low; add rosemary, bay leaf and red bell peppers. Continue to cook, stirring occasionally, for 10 minutes. Stir in tomatoes; cook for 10 minutes more. Add wine, salt, pepper and red pepper flakes; stir to combine. Cook, uncovered, over low heat for about 2 hours until sauce is reduced to 2 quarts. Serve with bread and a hearty salad.