Rapid Ragu (Nigella Lawson) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In 'Nigella Express' . Ingredients:
2 tablespoons garlic-infused olive oil |
1 cup cubed pancetta |
1 lb ground lamb |
1 (14 ounce) can chopped tomatoes |
1/2 cup water |
1/3 cup marsala wine |
1/3 cup green lentil |
1/4 cup sweet onion, confit |
1/2 cup grated cheddar cheese (or red leicester) |
Directions:
1. Heat the oil in a wide, medium saucepan; fry the pancetta until it begins to crisp.
2. Add in the lamb, breaking it up with a fork in the bacony pan as it browns.
3. Add in the tomatoes, water, Marsala, lentil, and caramelized onions; bring to a boil.
4. Simmer the ragu for 20 minutes, stirring occasionally; sprinkle the cheese on top before serving.
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