Rapid Ragu with Pappardelle

• 250 g Minced Pork
• 250 g Minced Beef
• 125 g Pancetta, cubes
• 1 Onion, peeled and quartered
• 1 Carrot, large, peeled and halved
• 1 Celery, stick, halved
• 3 Garlic, cloves, peeled
• 350 g Pappardelle Pasta
• 80 g Red Lentils
• 80 g Caramelised Onion Chutney
• 400 g Passata, 1 jar
• 80 ml Marsala
• 3 tbsp Tomato Purée
• 125 ml Water
• 2 tbsp Olive Oil
• Parmesan, grated, to serve to taste

Instructions

1. 1
   Put the onion, celery, carrot and garlic into a food processor and blitz to a fine pulp.
2. 2
   Heat the oil in a saucepan and fry the cubed pancetta until beginning to crisp.
3. 3
   Add in the vegetable pulp and fry for 10 minutes.
4. 4
   Add the minced meats and stir, breaking them up as they brown.
5. 5
   Spoon in the caramelised onion chutney, Marsala, puree, tomatoes, lentils and water and bring the pan to the boil.
6. 6
   Cover with the lid and simmer the ragu for 20 minutes, stirring occasionally.
7. 7
   When the meat sauce is nearly ready, cook the pasta according to the packet instructions, until al dente.
8. 8
   Drain the pasta and stir through the ragu sauce.
9. 9
   Sprinkle over a good grating of Parmesan and serve.