Keep this on a low heat to reduce to a sauce.
While the sauce is reducing make your meatballs.
In a bowl add to your lamb mince lots of finely chopped herbs, I used mint, parsley, dried oregano, marjoram, the soft tips of rosemary and thyme. Also add lots of garlic that has been crushed in a mortar and pestle, chilli flakes, seasoning, a glugg of worcester sauce and a dash of tabasco.
Mix thoroughly, this is best done with your hands. When you think you have mixed it enough keep going!
When thoroughly mixed roll into meat balls of any size you desire and place in the fridge to firm up.
Put your linguine (or spaghetti) on to cook in salted water.
Gently fry the meatballs in a pan with some oil occasionally moving them around so they colour on all sides, when they are cooked add some sauce to the pan and cover the meatballs.
Drain the pasta when it is three quarters cooked and place in the sauce to finish cooking.
Serve with lots of parmesan or pecorino.
