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RAPID RAGU

Much to my husband's horror, when I am feeling fragile and in need of cosiness and comfort, my favourite supper is a helping of minced meat with some grated cheese on top, eaten by greedy, grateful spoonful out of a cereal bowl.

I have dispensed with much of usual, necessary chopping: I use cubes of pancetta and a little caramelized onion out of a jar. This is everything you could hope for, sweetly salving and as undemanding to make as it is rewarding to eat.

Recipe posted by Nigella

Ingredients

  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • 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)

Method

Serves: 4
  1. Heat the oil in a wide, medium-sized saucepan, or the base of the Flameware small tagine, 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. Cover with the tagine lid, if using, and simmer the ragu for 20 minutes stirring occasionally. Sprinkle with the cheese (if using) before serving.
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Comments

  • This recipe is DIVINE!!!! It truly is comfort food, I was rushed and quickly through it together for dinner for my family and it was an absolute hit! Nigella, darling, you truly are a domestic goddess. A god send! xoxo

    Posted by alex.shaw2 on 4th Oct 2011 at 9.55

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