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

1. Heat the oil in a wide, medium-sized saucepan, and fry the pancetta until it begins to crisp.

2. Add the meat, breaking it up with a fork in the bacony pan as it browns.

3. Tip in the tomatoes, water, Marsala, beans and caramelized onions and bring to a boil.

4. Simmer the ragu for 20 minutes, stirring occasionally. Sprinkle the cheese on top before serving, if using.

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