Heat the oil in a large pan, add the onion and cook for 5 minutes. Add the garlic and wine and boil for 3 minutes.
Stir in the tomatoes, olives, tomato paste, oregano, crushed chillies and lamb. Bring to the boil, reduce to a simmer and cook for 15 minutes until reduced and rich. Season with black pepper.
Meanwhile, cook the linguine to pack instructions. Drain, divide between 4 plates and top with the ragú to serve.
Rejina’s tip: Create a crunchy topping for lamb ragu using breadcrumbs.
Recipe courtesy of Rejina Sabur-Cross and Sainsbury's