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Rapid ragu

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.



  • 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 rag├╣ between four serving bowls and sprinkle with grated cheese, if using.


Recipe taken from Nigella's book, "Nigella Express"
For more recipes, please visit the BBC website:

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Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Rapid ragu.


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