Start by finely dicing your onion and add to a large saucepan with 1tbsp of olive oil on a medium low heat. Cook these for about 6 minutes until they have gone slightly see-through in colour. Add the garlic and leave to cook for a further 2 minutes.
Add the steak mince to the pot and leave to brown, stir regularly for 5 minutes.
Add the two tins of chopped tomatoes, one can worth of water, carrot, the beef stock, chilli flakes cube and the fresh herbs and salt and pepper to taste. Bring the sauce to the boil and then turn down for a low heat. Leave to simmer away for two hours to give you the maximum flavour and add more water if the sauce gets too thick.
Taste and add more seasoning if needed.
Serve the sauce with fresh pasta and grated parmesan. If you have sauce leftover this is the perfect thing to put in the freezer or take to work the next day.