Heat Lupi Extra Virgin Olive Oil in a large frypan over medium heat. Add onion (and fresh garlic, if using) and fry until softened. Add lamb, breaking up any lumps with a spoon. Season with salt and pepper and fry, stirring often, until browned. Drain all excess fat.
Add tomato paste, stir to combine and fry for 1 minute. Add fried garlic, tin tomatoes, herbs and 800ml water, stir to combine, bring to a boil then reduce heat to low and cook, stirring occasionally, for 1-2 hours until reduced and flavoursome.
Serve generously spooned over cooked pasta (we used casarecce).