Instructions: Place the oil in a saucepan.

Add the onion and garlic and cook on the boiling plate for 1 to 2 minutes until softened but not browned.

Add the fennel seeds and cook for I minute then add the carrot and celery and cook stirring for 1 to 2 minutes.

Add the lamb to the pan and cook for about 7 minutes breaking up the pieces with a wooden spoon until browned.

Stir in the wine and let it bubble for 4 to 5 minutes until the liquid has reduced by about half.

Add the oregano rosemary sprig and cinnamon to the pan with the canned tomatoes and their juice.

Bring to the boil and season lightly with salt and pepper.

Cook uncovered on the floor of the simmering oven for 2 1/2 to 3 hours stirring occasionally until the lamb is meltingly tender and the oil separates from the sauce.

Remove and discard the cinnamon and rosemary.

Spoon off the oil soaking up any excess with kitchen paper.

Adjust the seasoning to taste.

Just before serving cook the spaghetti in a large pan of boiling salted water.

Bring to the boll on the boiling plate then cover and transfer to the simmering oven until al dente or according to packet instructions.

Drain thoroughly.

To serve toss the ragu with the pasta and about half of the grated parmesan.

Serve at once sprinkled with the remaining parmesan.

The sauce tastes even better if it is prepared ahead allowed to cool and left to stand for a while. Remove any fat from the surface and rehear thoroughly before serving.

For the classic apaghetti alla bolognese substitute lean minced bee for the lamb. Replace the rosemary with a few sprigs of fresh thyme. aga tip: i you wish you can cover the ragu and cook for an additional 1/2 to 1 hour.

Serves 4

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