Rapid Ragu Nigella Lawson Recipes

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RAPID RAGU (NIGELLA LAWSON)



Rapid Ragu (Nigella Lawson) image

Make and share this Rapid Ragu (Nigella Lawson) recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons garlic-infused olive oil
1 cup cubed pancetta
1 lb ground lamb
1 (14 ounce) can chopped tomatoes
1/2 cup water
1/3 cup marsala wine
1/3 cup green lentil
1/4 cup sweet onion, confit
1/2 cup grated cheddar cheese (or red Leicester)

Steps:

  • Heat the oil in a wide, medium saucepan; fry the pancetta until it begins to crisp.
  • Add in the lamb, breaking it up with a fork in the bacony pan as it browns.
  • Add in the tomatoes, water, Marsala, lentil, and caramelized onions; bring to a boil.
  • Simmer the ragu for 20 minutes, stirring occasionally; sprinkle the cheese on top before serving.

Nutrition Facts : Calories 597, Fat 38.4, SaturatedFat 15.5, Cholesterol 97.8, Sodium 167, Carbohydrate 17.3, Fiber 6.2, Sugar 4.2, Protein 27.5

RAPID RAGU



Rapid Ragu image

Much to my husband's horror, when I am feeling fragile and in need of coziness and comfort, my favourite supper is a bowl of mince/ground meat with some grated cheese on top, eaten by greedy, grateful spoonful out of a cereal bowl. I have dispensed with much of the usual, necessary chopping: I use cubetti di pancetta (that's how they're sold at my local supermarket) and a little caramelised onion from a jar. This is everything you could hope for, sweetly salving and as undemanding to make as it is rewarding to eat.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons garlic oil
1 cup cubed pancetta
1 pound ground lamb
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

Steps:

  • 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.
  • 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.

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