Rapid Ragu

1. 1

   Heat the oil in a wide, medium-sized saucepan, and fry the pancetta until beginning to crisp.

2. 2

   Add the lamb breaking it up with a fork in the bacony pan as it browns.

3. 3

   Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil.

4. 4

   Simmer the ragu for 20 minutes stirring occasionally.

5. 5

   Sprinkle over the cheese before serving, if using.

6. 6

   1 tablespoon olive oil

7. 7

   2 cups sliced onions (about 2 medium size onions)

8. 8

   Heat a large saute pan over medium heat.

9. 9

   Add the olive oil and heat.

10. 10

    Add the onions and cook, stirring, until the onions are a deep golden brown and soft, about 25 to 30 minutes.

11. 11

    Make sure to use a gentle heat and cook the onions slowly so they don't burn.

12. 12

    Onions will keep in the fridge for up to 1 week.

No additional tips available.