Rapid ragu is a hearty win­ter treat

Pilbara News - - Lifestyle -

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.

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