Rapid ragu

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Ingredients

  • 2 tbsp garlic oil
  • 225g cubed pancetta
  • 450g ground lamb
  • 60g caramelised onions *available at gourmet and specialty stores as Onion Confit, or recipe follows
  • 80ml Marsala
  • 1 (400g) can diced tomatoes
  • 80g green lentils
  • 110ml water
  • 110g grated red Leicester or Cheddar, optional
  • 1 tbsp olive oil
  • 450g sliced onions (about 2 medium size onions)

Use imperial measurements

Method

How to make Rapid ragu

1) For the caramelized onions: Heat a large saute pan over medium heat. Add the olive oil and heat. Add the onions and cook, stirring, until the onions are a deep golden brown and soft, about 25 to 30 minutes. Make sure to use a gentle heat and cook the onions slowly so they don't burn. Onions will keep in the fridge for up to 1 week.

2) For the ragu: Heat the oil in a wide, medium-sized saucepan, and fry the pancetta until beginning to crisp.

3) Add the lamb breaking it up with a fork in the bacony pan as it browns.

4) Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil.

5) Simmer the ragu for 20 minutes stirring occasionally. Sprinkle over the cheese before serving, if using.

Recipe from Nigella Express by Nigella Lawson (published by Chatto & Windus) Visit Nigella's site.

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