Lamb Pastitsio Style Pasta

Meanwhile, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).
Once browned, drain and discard any excess fat from the lamb, then add the onion. Stir together and cook until soft, 4-5 mins.
Stir in the garlic and half the dried oregano. Cook, stirring, until fragrant, 1-2 mins. IMPORTANT: The lamb is cooked when no longer pink in the middle.

In a small bowl, mix the remaining dried oregano with the panko breadcrumbs and a drizzle of oil.
Season with salt and pepper. Set the crumb aside.
Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta.

Meanwhile, stir the passata, red wine stock paste and water for the sauce (see pantry for amount) into the lamb.
Bring to the boil, then lower the heat. Simmer until the sauce has thickened and reduced by half, 12-15 mins.
After 10 mins, stir in the spinach a handful at a time and cook until wilted and piping hot.
Preheat your grill to high.

While the sauce simmers, add the pasta to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, reserve some pasta water (see pantry for amount), then drain in a colander.
Pop back in the pan, drizzle with oil and stir through to stop it sticking together.