Preheat the oven to 180°C/350°F/Gas Mark 4.

Bring a large pot of water to a boil. Thinly slice the chilli and crush the garlic.

In a bowl, mix the breadcrumbs, mixed herbs, half of the crushed garlic, and beef mince. Combine well and divide into 10 equal portions. Roll each portion into a ball.

Place the meatballs onto a lined baking tray and bake for 15 minutes, turning them over halfway through.

Add the linguine to the boiling water and cook for 12 minutes or until al dente.

Heat a frying pan over high heat. Once hot, add the bacon lardons and fry for 3 minutes. Add the remaining crushed garlic, beef stock, chopped tomatoes, and 100ml of water.

Bring the sauce to a boil, then reduce the heat and simmer for 10 minutes.

To serve, combine the cooked linguine and meatballs with the tomato sauce and stir well. Divide the pasta and meatballs into two bowls. Top each bowl with grated Parmesan cheese and sliced chilli (optional).