Heat 2 tbsp of olive oil in a casserole over a high heat and fry the lamb mince until really crisp. Scoop out onto a plate. Add the onion, carrots, celery, and three quarters of the oregano to the casserole with a large pinch of salt and a little more oil. Cook for 15 minutes, stirring regularly, until the veg is soft.
Tip the mince back in, along with the red wine, and reduce by half. Add the tomatoes and half a tin of water, then simmer gently for 1 hour 30 minutes until thickened. Season with salt and loads of black pepper. Sprinkle the remaining oregano leaves over the ragu, then serve with tagliatelle and parmesan.
We enjoyed ours with homemade baguette or you could try it with our focaccia…and the rest of the Chianti wine!
Notes
We have an oregano herb plant in our garden, however, if you can’t get oregano, then thyme, rosemary or a few bay leaves will work too.