Rapid Ragù
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
If you can’t get hold of caramelized onions, there’s nothing to stop you cooking an onion in some butter or olive oil very slowly so that they caramelize — similarly, you can dispense with the garlic oil and simply grate or mince a garlic clove or two over the cooked onions — but of course it will then no longer be the rapid ragù of the title.
For US cup measures, use the toggle at the top of the ingredients list.
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.
If you can’t get hold of caramelized onions, there’s nothing to stop you cooking an onion in some butter or olive oil very slowly so that they caramelize — similarly, you can dispense with the garlic oil and simply grate or mince a garlic clove or two over the cooked onions — but of course it will then no longer be the rapid ragù of the title.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4
- 2 tablespoons garlic infused olive oil
- 125 grams pancetta cubes
- 500 grams minced lamb
- 75 grams caramelized onions
- 80 millilitres marsala
- 1 x 400 grams can chopped tomatoes
- 75 grams green lentils
- 125 millilitres water
- 50 grams grated Cheddar cheese (or red leicester)
- 2 tablespoons garlic flavored oil
- 1 cup pancetta cubes
- 1 pound ground lamb
- ¼ cup sweet onion confit
- ⅓ cup marsala
- 1 x 14 ounces can diced tomatoes
- ⅓ cup green lentils
- ½ cup water
- ½ cup grated Cheddar cheese (or red leicester)
Method
- Heat the oil in a wide, medium-sized saucepan (which has a lid), and fry the cubed pancetta until beginning to crisp.
- Add the lamb, breaking it up with a fork in the bacony pan as it browns.
- Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil.
- Cover with the lid and simmer the ragu for 20 minutes stirring occasionally. Sprinkle with the cheese (if using) before serving.
- Heat the oil in a wide, medium-sized saucepan (which has a lid), and fry the cubed pancetta until beginning to crisp.
- Add the lamb, breaking it up with a fork in the bacony pan as it browns.
- Tip in the sweet onion confit, Marsala, tomatoes, lentils and water and bring the pan to the boil.
- Cover with the lid and simmer the ragu for 20 minutes stirring occasionally. Sprinkle with the cheese (if using) before serving.
Additional Information
MAKE AHEAD / STORE:
Can be made up to 3 days ahead. Cool and refrigerate as quickly as possible (and within 2 hours of cooking), cover and store in the fridge until needed. Reheat in a saucepan over a medium heat, stirring from time to time and adding a splash of water if needed, until piping hot. Can also be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat as above.
MAKE AHEAD / STORE:
Can be made up to 3 days ahead. Cool and refrigerate as quickly as possible (and within 2 hours of cooking), cover and store in the fridge until needed. Reheat in a saucepan over a medium heat, stirring from time to time and adding a splash of water if needed, until piping hot. Can also be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat as above.
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Show more commentsThis ragu is my go to when I'm tired but need some comfort. It's incredibly easy to make and tastes amazing. Once I cover the pot with a lid I go and shower and get my pyjama's on and then its ready. I have been known on many occasions to take a bowl of this and eat it in bed. Heavenly.
HI!!! THIS IS GREAT WITH POLENTA, VERY CREAMY ONE!!
Foolproof recipe, but tastes even better if at stage 4 you throw the whole lot into a slow cooker and just let it cook overnight to let all the flavours really absorb. OK, I know that detracts from the "rapid", but it's just as easy, and if you make a big batch and freeze it in individual portions, you can simply defrost a batch in the microwave and add the cheese!
A never fail recipe. Quick and easy to make after work. My kids always devour it, and it's one of the few ways I can get them to eat lentils!
I love this Nigella recipe. I've made it so many times and it never fails. I make a double batch and portion up the leftovers as it freezes well too. One thing though; I notice the recipe above states green lentils but in the Nigella Express TV series she used red split lentils and this is the only way I've ever made the ragu. Unlike Nigella, I dont go down the grated cheese topping route, I eat it straight as it is or when in need of extra 'comfort', creamy mashed potatoes are a perfect accompaniment! Thank you Nigella for yet another regular recipe I've added to my repertoire.
I loved this recipe and made one addition. I spooned the finished Rague into a square tin and covered it with mashed potato sprinkled with grated cheese to make it like a cottage pie. I could not find caramelised onions in my supermarket, so I bought a jar of pickled onions. I drained them, then sprinkled some brown sugar over them, then fried them in pan as per the recipe. Divine!
I'm so glad my other half thinks he doesn't like lentils - it means I can cook this and keep it as my guilty pleasure! Such a treat. Absolutely delicious.
Sometimes, I've discovered, is that we can make cooking just too darn complicated! This dish, served with "Potatoes Overload" was so delish! My husband and I sat on the couch and scoffed the lot! It was just too easy.
This recipe is great. I do sometimes add some grated carrot and zucchinni. I have been inspired by Nigella's bolognese risotto. To bulk this out even further and to get a carb hit, once the ragu is cooked, I add extra water and risoni pasta. Very, very comforting in the dead of winter.
This is such a great dish - so quick & easy & it tastes fantastic! When I cook for fussy children I substitute bacon for the pancetta & minced beef instead of the lamb. After the beef is browned I sneakily add a grated carrot & grated zucchini, stirring & cooking it down a little before continuing with the recipie. I serve the ragu with the cheese in soft white rolls & dub it "sloppy joes" to the kids - they love it!
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