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If your slow-cooker vessel cannot go on the hob, heat the oil in a wide pan on the stove, and peel and chop the onion, cooking it over a medium heat until it begins to soften.
Tip in the mint, oregano and crushed chilli flakes stirring over the heat, and then break up the minced lamb in the pan with a wooden fork or spoon until it begins to lose its pinkness.
Stir in the redcurrant jelly and Worcestershire sauce, and then take off the heat and tip into your slow-cooker bowl.
Tip the chopped tomatoes straight into the bowl of lamb mince, and then divide 500ml/2 cups of water between the empty cans to swill out any remaining tomatoey juices. Then also pour into the slow-cooker pot, stirring briefly.
Set the timer for 6 hours and cook on low, and then leave to cook until you have 25 minutes remaining on your timer.
Open the lid and stir in the uncooked macaroni or chifferi before closing the lid and letting the slow-cooker finish its remaining time.