Rapid Ragu | Book of Elsa

What's for dinner, is the never ending question we all face. Everyday. Even for someone like me who adores cooking. 

This ragu is my savior on those days when the thought alone of what to eat the end of a hellish work day can make me screech, the original recipe comes courtesy of Nigella Lawson and can be found here. I however, have tweaked it a bit with ingredients from my own store cupboard and preferences.

Anyway I digress, enjoy.

Book of Elsa

  

INGREDIENTS

• 2 tablespoons garlic infused olive oil
• 1 onion chopped
• Dried Thyme
• 3 rashers of streaky bacon cut 
• 80 millilitres wine
• 500 grams minced lamb
• 1 x 400 grams can chopped tomatoes
• 75 grams green lentils
• 125 millilitres water
• grated cheese to serve 

• METHOD

  1. Heat the oil in a wide, medium-sized saucepan (which has a lid), add the onion and soften with the thyme.
  2.  Add and fry the bacon until beginning to crisp.
  3. Add the wine, then reduce until syrupy.
  4. Add the lamb, breaking it up with a fork in the bacony pan as it browns.
  5. Tip in the tomatoes, lentils and water and bring the pan to the boil.
  6. Cover with the lid and simmer the ragu for 20 minutes stirring occasionally. Sprinkle with the cheese (if using) before serving.

  I like rice to serve with, pasta being an obvious choice but honestly it's a case of any carb will do. :-) xo
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