500g tubular spaghetti
3 tbsp olive oil
1 small brown onion, finely diced
3 tbsp butter
¼ cup basil, chopped finely
¼ cup bacon, diced small
400g minced lamb
1 cup red wine
½ tbsp chilli flakes
½ lemon, zested
1 tbsp dried oregano
1 jar of tomato passata
Salt and pepper, to taste
Heat olive oil in a large saucepan on medium heat. Add onion, butter and bacon and cook for 5 minutes, stirring occasionally.
Add the mince with basil, a pinch of salt and some black pepper and cook for 6 minutes, stirring frequently. Pour in the wine and cook until the alcohol has evaporated.
Stir in the chilli, oregano and passata. Season with salt and pepper and cover and simmer for 15 minutes.
Meanwhile, into a pot of boiling, salted water, cook pasta as per packet directions.
Strain pasta and add it to the pan along with lemon zest and mix well. Serve with pecorino.