In a medium saucepan, heat a
little of the olive oil. Add the lamb
mince, season and cook until
browned, breaking it up with a
wooden spoon as it cooks. Drain
off and discard any excess fat.
Add the remaining oil, the
fennel, garlic, rosemary and some
seasoning, then cook for about
8 mins until soft and golden. Pour in the tomatoes, break up with the
spoon, then add the olives. Simmer
for about 15 mins until thickened.
While the sauce is cooking, cook the
spaghetti following pack instructions.
Serve with grated Parmesan and a
green salad, if you like.