This recipe is based on her Rapid Ragu in the cookbook Nigella Express. I have changed it quite a bit and possibly massacred it in her eyes but I make it with what I have on hand. And to me (never really having the original version), it is great.
2 tbsp canola oil
a few slices of bacon, I have used both already cooked, leftover from breakfast and raw bacon both with great success
4 cloves garlic, minced
1 pound ground beef
1 can diced tomatoes 14.5oz
3/4 cup white wine (I usually use Pinot Grigio)
1/2 cup lentils
3/4 cup water
Saute onion in oil until starting to brown. Add the bacon and cook either until the bacon is cooked though, if using raw, or heated, if using pre-cooked. Add the garlic, stir a few times and the add ground beef. Break up the ground beef as it is browning. Once it is browned, add the lentils and wine. Simmer for 2-3 minutes to let the wine reduce a little.
Add the water and diced tomatoes.
Stir to combine, cover, reduce heat to low and cook for 45 minutes. Then uncover and simmer for 10 more minutes.