There are so many variations of this Greek comfort dish that I get quite giddy! But this is mine and I like to include more vegetables and more cinnamon than usual; if it is not for you, then halve the quantity.
Heat the olive oil in a pan and add the minced lamb, onions and oregano. Cook for 5 minutes until the meat is brown and crumbly, and the onions have softened. Now add the garlic and cook for a further minute, then stir in the cinnamon and season with salt and pepper.
Stir in the chopped tomatoes or passata, the tomato purée and red wine. Cover and simmer for 20 m