Add oil to a 12-inch skillet or large pan over medium heat.
Add the shallots, 1/8 teaspoon salt and 1/8 teaspoon to the pan once it is hot. salt. Stir the shallots occasionally for about 5 minutes, until they are translucent and soft.
Stir for 30-60 secs until the paste melts into the mixture and the anchovy paste turns golden. Use the back of a spoon to spread the paste around.
Add the lamb mince. As the meat browns, break it up into smaller and smaller pieces.
Pour the whole tomatoes in their juices and the tomato can into a large bowl as the lamb browns. Hand-crush the tomatoes (be careful, as they squirt!) Then, chop them until they are a chunky texture. Pour the vinegar into the empty can, swirling it to get the last tomato juice and adding it to the tomatoes.
After the lamb is browned, move it away from the center of the pan. Add the tomato paste to the pan. Stir the paste between 30-60 seconds, until it begins to darken.
Add the tomato sauce, dried mint, and 1/8 teaspoon salt. Salt and stir carefully. Bring the sauce to a gentle simmer, and allow it to gently bubble for about 5-10 minutes until you have achieved your desired consistency. Here, we're after a meat-based sauce with tomatoes and not just a tomato-based sauce that has some meat. Add salt if needed (I add an additional 1/8 teaspoon salt).
Add 2 tablespoons fresh mint, and some black pepper. Serve the sauce over any of the suggested pairings and sprinkle the remaining mint on top.
