Much to my husband's horror, when I am feeling fragile and in need of cosiness and comfort, my favourite supper is a helping of minced meat with some grated cheese on top, eaten by greedy, grateful spoonful out of a cereal bowl. I have dispensed with much of usual, necessary chopping: I use cubes of pancetta and a little caramelized onion out of a jar. This is everything you could hope for, sweetly salving and as undemanding to make as it is rewarding to eat.
Počet porcí: 4
Doba přípravy: Do 30 minut
2 tablespoons garlic infused olive oil
125 grams pancetta cubes
500 grams minced lamb
75 grams caramelized onions
80 ml marsala
1 x 400 grams can chopped tomatoes
75 grams green lentils
125 ml water
50 grams grated cheddar cheese (or red leicester)
Heat the oil in a wide, medium-sized saucepan, or the base of the Flameware small tagine, and fry the cubed 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. Cover with the tagine lid, if using, and simmer the ragu for 20 minutes stirring occasionally. Sprinkle with the cheese (if using) before serving.