Rapid Ragu

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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  • 2 tablespoons garlic oil
  • 1 cup cubed pancetta
  • 1 pound ground lamb
  • 1/4 cup caramelized onions *available at gourmet and specialty stores as Onion Confit, or recipe follows
  • 1/3 cup Marsala
  • 1 (14-ounce) can diced tomatoes
  • 1/3 cup green lentils
  • 1/2 cup water
  • 1/2 cup grated red Leicester or Cheddar, optional


Step 1

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

Step 2

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

Step 3

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

Step 4

Simmer the ragu for 20 minutes stirring occasionally. Sprinkle over the cheese before serving, if using.

Step 5

1 tablespoon olive oil

Step 6

2 cups sliced onions (about 2 medium size onions)

Step 7

Heat a large saute pan over medium heat. Add the olive oil and heat. Add the onions and cook, stirring, until the onions are a deep golden brown and soft, about 25 to 30 minutes. Make sure to use a gentle heat and cook the onions slowly so they don't burn. Onions will keep in the fridge for up to 1 week.

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