A Ridiculously Fast, Ridiculously Good Ragu!

It's cold.  It's gloomy.  It's time to make a rapid ragu!

I got this recipe from the fabulous Nigella Lawson's cookbook, Nigella Express.  It's nothing short of amazing.  Beef?  Check.  Bacon?  Check.  Cheese?  Oh just give me my heart attack and be done with it!

Ingredients:

• 2 tablespoons garlic oil
• 1 cup cubed pancetta (or bacon if you don't have pancetta handy)
• 1 pound ground lamb (I used a meatloaf mix)
• 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

Directions:

• Heat the oil in a wide, medium-sized saucepan, and fry the 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.
• Simmer the ragu for 20 minutes stirring occasionally. Sprinkle over the cheese before serving, if using.

Caramelized Onions:

• 1 tablespoon olive oil
• 2 cups sliced onions (about 2 medium size onions)

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

 

I served this over angel hair, and Kyle ate the leftovers sans pasta for lunch the following day.  I hope you enjoy this as much as we did!