Rapid Ragu

Rapid Ragu

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.


Serves: 4

  • 2 tablespoons garlic infused olive oil
  • 125 grams pancetta cube
  • 500 grams minced lamb
  • 75 grams caramelized onion
  • 80 millilitres marsala
  • 1 x 400 grams can chopped tomatoe
  • 75 grams green lentil
  • 125 millilitres water
  • 50 grams grated cheddar cheese (or red leicester)

 An image


  1. Heat the oil in a wide, medium-sized saucepan (which has a lid), 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 lid and simmer the ragu for 20 minutes stirring occasionally. Sprinkle with the cheese (if using) before serving.

Originally posted on: https://www.nigella.com/recipes/rapid-ragu

Date Published: 
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