Rapid ragu

Description

Much to my husband's horror, when I'm feeling fragile and in need of cosiness, my favourite supper is a bowl of mince with some grated cheese on top. I've dispensed with much of the chopping by using pancetta cubes and caramelised onions from a jar.

Ingredients

2 tbsp garlic oil
125g/4½oz cubed pancetta
500g/1lb 1½oz minced lamb
75g/2¾oz caramelised onions (from a jar)
80ml/2¾fl oz marsala wine
1 x 400g/14oz can chopped tomatoes
75g/2¾oz green lentils
125ml/4½fl oz water
50g/2oz grated Red Leicester or cheddar, to serve (optional)

Method

1. Heat the oil in a wide saucepan and fry the pancetta until beginning to turn crisp and golden-brown.
2. Add the minced lamb, breaking it up with a fork, and stir until browned.
3. Add the caramelised onions, marsala, tomatoes, lentils and water and bring to the boil.
4. Reduce the heat and simmer for 20 minutes, stirring occasionally.
5. To serve, divide the ragù between four serving bowls and sprinkle with grated cheese, if using.