In a heavy-based pot, heat olive oil (2 tsp) then add diced onion (1 medium) and finely diced carrot (1 large). Fry over medium-low heat until softened. Then add crushed garlic cloves (2) and fry for another minute.
Turn the heat up to medium-high, then add lamb mince (500g / 18oz), chopped bacon (2 rashers), ground cumin (1 tsp), fennel seeds(1 tsp - ground), and finely chopped rosemary (¼ tsp) to the pot and fry until lamb is no longer pink and most of the liquid has cooked off (see my notes).
Add red wine (½ cup) and simmer until the wine is reduced - about 2 - 3 minutes.
Add tomato passata (400g) and beef stock (1½ cups), then bring to a simmer.
Simmer uncovered for 25 - 30 minutes, until sauce is thickened and reduced.
Add salt and pepper to taste, then serve.