Cut garlic and slice shallot. Put them into saucepan and fry with 1 Tablespoon of olive oil and bay leaf until soft.
Add lamb and fry until all water from lamb evaporated and begin to shown little sign of burning.
Add wine to lamb until the meat smells like burning. Add red wine and continue to fry until wine is almost evaporated. Add olive oil as needed.
Add tomatoes to lamb and simmer for one hour. Keep in a glass flask if not served immediately.
About 10 minutes before serving, put pennette or fusilli into salted boiling water. Cook for about 5 to 7 minutes. Drain and keep some pasta water.
Heat up lamb and tomato ragout and add pennette or fusilli into it. Mix for 1-2 minutes until the pennette or fusilli is coated with ragout and heated up.
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