Heat up a frying pan and cook the onion, carrots and celery in about 3 tbsp olive oil. Cook until the onions start getting translucent.
Stir often and make sure it doesn’t get dry by using a lid when you are not stirring. Add the minced meat and the garlic and chop the mince into little bits as it fries.
Add the herbs (basil, Herbs de Provence, salt), the chicken stock and the tomato puree. Make a slurry out of the corn flour in a little cold water (½ dl). Add it to the pot and simmer on a medium heat for about 10 minutes with a lid on. Stir occasionally to make sure nothing sticks to the bottom. How watery the ragu is at this point depends on how much water is in the meat. If it gets too liquidy boil it without the lid for a bit. If you want more sauce then add some more cold water (or stock) with a little bit of corn flour to thicken it up.
Serve with freshly boiled pasta (I prefer tagliatelle) and parmesan cheese.
