Saturday, March 21, 2009
2 x 15ml tablespoons garlic oil
125g cubed pancetta
500g lamb mince
75g caramelized onions
1 x 400g can chopped tomatoes
75g green lentils
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 ragù for 20 minutes stirring occasionally. Sprinkle with the cheese (if using) before serving.