Rapid ragu is a hearty winter treat
Preparation: 30 minutes Cooking: 30 minutes Ingredients 2 tbsp garlic oil 125g cubed pancetta 500g minced lamb 75g caramelised onions (from a jar) 80ml Marsala wine 1 x 400g can chopped tomatoes
1⁄2 cup red lentils 125ml water 50g grated cheddar, to serve (optional) Method Heat the oil in a wide saucepan and fry the pancetta until beginning to turn crisp and golden-brown. Add minced lamb, breaking it up with a fork, and stir until browned. Add the caramelised onions, Marsala, tomatoes, lentils and water and bring to the boil. Reduce the heat and simmer for 20 minutes, stirring occasionally. Serve on hot spaghetti and sprinkle with grated cheese, if using.