WHAT YOU DO
Step 1. Put the beans in a food processor with the flour, egg, 1 tablespoon of the oil and 1 teaspoon of salt. Pulse to combine, then wrap in clingfilm
and chill for 15 minutes.
Step 2. Heat the remaining 2 tablespoons of oil in a large sauté pan set over a medium heat. Add the onion and cook for 3–4 minutes, until soft, stirring occasionally. Add the garlic, tomato purée and chillies and cook for another minute, stirring. Increase the heat to medium-high, then add the lamb mince and brown for about five minutes, breaking up any lumps with a wooden spoon.
Step 3. Pour the wine into the lamb mixture and allow to bubble down, then crush the plum tomatoes with your hands and add them along with the oregano and sugar. Season with salt and pepper, then reduce the heat and simmer for about 30 minutes, until tender, stirring occasionally.
Step 4. Meanwhile, bring a large pan of salted water to the boil. Roll the chilled bean dough into two thin logs and cut into 2.5cm lengths. Boil, in batches, for five minutes, then remove with a slotted spoon and toss with the lamb ragù.
Step 5. Divide among warmed wide-rimmed bowls and scatter over the Pecorino and basil leaves to serve.
