You may also like
Categories:
garlic oil pancetta ground lamb caramelized onions Marsala tomatoes green lentils water grated red Leicester
Viewed: 40 - Published at: 4 years agoIngredients
- 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
Method
- 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.
