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.
Heat the oil in a wide saucepan and fry the pancetta until beginning to turn crisp and golden-brown.
Add the minced lamb, breaking it up with a fork, and stir until browned.
Add the caramelised onions, marsala, tomatoes, lentils and water and bring to the boil.
Reduce the heat and simmer for 20 minutes, stirring occasionally.
To serve, divide the ragù between four serving bowls and sprinkle with grated cheese, if using.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe taken from Nigella's book, "Nigella Express"
For more recipes, please visit the BBC website: www.bbc.co.uk/food
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