In a large heavy-base pot heat up some olive oil and fry the chopped onions, carrots, celery and garlic until it starts to caramelise
Once caramelised, scoop the veg out into a separate bowl and add the mince to the large heavy-base pot and start to brown it and break up the clumps
When the meat is browned, add the soy and Worcestershire sauce to help caramelise the mince further
Add in the herbs, tomato paste and passata and fry for a few more minutes, mixing to incorporate
Turn the heat down to a slow simmer and add in the stock, stirring to combine and then putting a lid on the pot
Allow to simmer for as long as possible, 20 minutes at the least, ideally up till 1-2 hours on the lowest heat or in the slow cooker. Stirring regularly and adding more stock if it starts to dry out and begin to burn on the base of the pot
This will form the base for many savoury mince dishes and can either be transformed into other dishes from here, or portioned out into freezer-friendly containers and defrosted when needed
