|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
| Servings |
|
4
|
| Preptime |
|
30min
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
2 tablespoons garlic oil
|
| |
1 cup cubed pancetta
|
| |
1 pound ground lamb
|
| |
1/4 cup caramelized onions
|
| |
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
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
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.
|
|
|
|
Originally Submitted
1/18/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Rapid Ragu recipe to your own private DesktopCookbook.
|
