1 lb (455 g) ground meat (veal, beef and pork mixture)

2 tbsp (30 ml) olive oil

1/4 tsp dried basil

1/4 tsp dried thyme

1/4 tsp dried oregano

1 onion, chopped

1 carrot, chopped

3 tbsp (30 g) unbleached all-purpose flour

3 cups (750 ml) chicken broth

6 tbsp (90 ml) tomato paste

1 clove garlic, chopped

Salt and pepper

With the rack in the middle position, preheat the oven to 350°F (180°C).

In a large non-stick skillet over medium-high heat, cook the meat in 1 tbsp (15 ml) of the oil, breaking it up with a wooden spoon until browned. Season with salt, pepper and the dried herbs. Stir well. Set aside.

Meanwhile, in an ovenproof saucepan over medium heat, soften the onion and carrot in the remaining oil (1 tbsp / 15 ml). Sprinkle with the flour and cook for 2 minutes while stirring. Add the broth and tomato paste. Bring to a boil, stirring constantly. Add the cooked ground meat to the sauce and stir in the garlic.

Cover and bake for 30 minutes. Remove from the oven. Adjust the seasoning. Let cool.

Serve with pasta or transfer into a 4-cup (1 litre) jar and refrigerate. The sauce will keep for up to 3 days in the refrigerator.

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