Rapid Ragu (Nigella Lawson) - cooking recipe

Ingredients

2 tablespoons garlic-infused olive oil
1 cup cubed pancetta
1 lb ground lamb
1 (14 ounce) can chopped tomatoes
1/2 cup water
1/3 cup marsala wine
1/3 cup green lentil
1/4 cup sweet onion, confit
1/2 cup grated cheddar cheese (or red Leicester)

Preparation

Heat the oil in a wide, medium saucepan; fry the pancetta until it begins to crisp.
Add in the lamb, breaking it up with a fork in the bacony pan as it browns.
Add in the tomatoes, water, Marsala, lentil, and caramelized onions; bring to a boil.
Simmer the ragu for 20 minutes, stirring occasionally; sprinkle the cheese on top before serving.