Ingredients
- 2 Tbsp garlic-infused oil
- 1 cup cubed pancetta (bacon)
- 1 lb ground meat (lamb/beef)
- 1 14-oz chopped tomatoes
- 1/2 c water
- 1/3 c Marsala wine
- 1/3 c red kidney beans
- 1/4 c sweet onion relish
- 1/2 c grated Cheddar cheese
Directions
-
Heat the oil in a wide, medium-sized saucepan, and fry the pancetta until it begins to crisp.
-
Add the meat, breaking it up with a fork in the bacony pan as it browns.
-
Tip in the tomatoes, water, Marsala, beans and caramelized onions and bring to a boil.
-
Simmer the ragu for 20 minutes, stirring occasionally. Sprinkle the cheese on top before serving, if using.