Heat the olive oil in a medium size saucepan, preferably with a heavy base. Add onion and carrot and sauté on low heat for 2 minutes. Add garlic and continue to sauté for 1 minute. Add mince and cook until brown breaking the mince up as it cooks. Add flour and stir. Add mushrooms, tomatoes, stock and herbs and bring to boil. Reduce heat to a gentle simmer and cook for 45 minutes, stirring occasionally. Serve warm with pasta, rice, mashed potato or on your favourite pizza base.
Store for up to 2 days in the fridge or portion out and freeze for up to 1 month.