Method
Place a large, heavy pan over a medium heat and add the oil. As soon as the oil is hot, add the onion, carrot, fennel and garlic, then lower the heat and cook for 10-15 minutes, until the veg is softened and turning golden. Add the chilli and oregano, stir to combine and cook for a couple of minutes, then put the lamb, tinned tomatoes and tomato purée into the pan. Pour in 100ml of cold water, give everything a good stir, then increase the heat and allow the pan to come to the boil. When it’s bubbling nicely, reduce the heat so that the pan drops to a simmer, then leave it to cook gently (stirring from time to time) for about 15 minutes, or until the sauce has reduced and thickened. While the sauce is cooking, bring a large, deep pan of water to the boil. Add a pinch of salt, then add the pasta and cook according to the packet instructions. Drain the pasta well and divide between four bowls. When the sauce has had its time, check the seasoning, adding salt and pepper to your taste. Ladle the ragu over the pasta, then tear the basil leaves and scatter them over each bowl. Serve immediately, with the grated parmesan alongside.