Step 1
Heat the oil in a large, deep frying pan over medium-high heat. Add the onion and garlic, season with salt and pepper, and cook for 4 minutes until soft and translucent; do not brown. Add the lamb and cook for 6-8 minutes, breaking it up with a wooden spoon until it is deeply browned and caramelised.
Step 2
Add the canned tomato, mint, oregano, 1 tablespoon of vinegar and 1 teaspoon of honey. Bring to a simmer, reduce the heat to low and cook for 12 minutes, or until it has reduced slightly.
Step 3
Meanwhile, combine the remaining vinegar and honey in a small bowl, and season with salt. Thinly slice the shallot, add it to the vinegar and set it aside to pickle.
Step 4
Cook the spaghetti in boiling salted water for 6-8 minutes, or until al dente. Drain, reserving ½ cup of the pasta cooking water. Add the fresh tomatoes and olives to the bolognese sauce, along with enough of the pasta cooking water to loosen the sauce. Toss well to coat.
Step 5
Serve the pasta topped with crumbled feta and pickled shallots. Drizzle with olive oil and top with the remaining oregano leaves to serve.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
