Rapid Ragu

Directions

1. 1
   Heat the oil in a wide, medium-sized saucepan, and fry the pancetta until beginning to crisp.
2. 2
   Add the lamb breaking it up with a fork in the bacony pan as it browns.
3. 3
   Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil.
4. 4
   Simmer the ragu for 20 minutes stirring occasionally.
5. 5
   Sprinkle over the cheese before serving, if using.
6. 6
   1 tablespoon olive oil
7. 7
   2 cups sliced onions (about 2 medium size onions)
8. 8
   Heat a large saute pan over medium heat.
9. 9
   Add the olive oil and heat.
10. 10
    Add the onions and cook, stirring, until the onions are a deep golden brown and soft, about 25 to 30 minutes.
11. 11
    Make sure to use a gentle heat and cook the onions slowly so they don't burn.
12. 12
    Onions will keep in the fridge for up to 1 week.