Chop the onion, carrot and celery into chunks and along with the garlic, pulse them in a food processor.

Heat olive oil in a pan and add the vegetables. Cook them with a sprinkling of salt for around 10 minutes, stirring occassionally to avoid sticking to the pan.

Add the tomato paste and saute for a few minutes, till the oil starts floating on top and is red.

Add in the mince and give it a good toss.

Add the water, season well and add the herbs. Bring the mixture to a boil, then keep on simmer till the water evaporates and the sauce thickens.

Serve traditionally with spagetti or any hollow pasta, but I served it with normal macaroni.