In a large skillet, heat olive oil to medium. Add onions and garlic. Saute until soft, about 5 minutes.

Add lamb and break up. Continue cooking until meat is no longer pink, about 10 minutes. Season with oregano, red pepper flakes, salt and pepper.

Add Worcestershire and jelly. Stir to combine. Add to Crock Pot. Pour diced tomatoes and water into mixture and stir well. Cook on LOW for 6 hours.

30 minutes before end, add macaroni and stir well. Cook for remaining 30 minutes until pasta is done. When ready to serve, garnish with dried parsley.