Cinnamon Lamb Ragu

Bring a saucepan of water to boil for the pasta. Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the lamb mince and cook until golden brown all over, 4-5 mins, using a spoon to break it up as it cooks. Add the onion and carrot and cook until they beginning to soften, 4-5 mins. Add the garlic and tomato puree and cook, stirring, for 1 minute.

Add the chopped tomatoes with basil and cinnamon (add less if you're not a fan of it!) with the water (see ingredients for amount) and season with salt and pepper. Add a pinch of sugar. Bring to a simmer and cook, stirring regularly, until thick and tomatoey, 15-20 mins.

Meanwhile, add ½ tsp salt to the boiling water and add the rigatoni. Cook for 12 mins then drain in a colander and pop back in the pan. Drizzle with a little oil to prevent it from sticking together.

While everything cooks, roughly chop the parsley (stalks and all). Crumble the feta into small pieces.