Saturday, March 21, 2009

Rapid Ragu

Photograph by Lis Parsons


2 x 15ml tablespoons garlic oil
125g cubed pancetta
500g lamb mince
75g caramelized onions
80ml Marsala
1 x 400g can chopped tomatoes
75g green lentils
125ml water
50g grated red Leicester or Cheddar (optional)
Serving Size : Serves 4


1. Heat the oil in a wide, medium-sized saucepan, and fry the cubed pancetta until beginning to crisp.

2. Add the lamb, breaking it up with a fork in the bacony pan as it browns.

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

4. Simmer the rag├╣ for 20 minutes stirring occasionally. Sprinkle with the cheese (if using) before serving.


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