Preheat the oven to 160ºC
Put a large casserole pan on a medium-high heat and add the olive oil.
Add all the finely chopped veg, the herbs and 1 tsp. salt. Cook with the lid ajar for 20 to 25 minutes, or until softened and just turning golden, stirring occasionally, and adding splashes of water if needed.
Stir in the mince with another 1 tsp. salt; turn the heat up to high and cook for 10 to 15 minutes, or until browned all over, stirring and breaking it up with a wooden spoon as you go.
Add the tomatoes, 1 tin-full of water, 1 tsp. salt and 1 tsp. pepper.
Squash the tomatoes to break them up and mix thoroughly.
Cover with a lid then place in the oven for 2 ½ hours, removing the lid and giving it a stir halfway.
For the last half hour, remove the lid so that it can reduce – you don’t want it too saucy.
Remove from the oven and stir in the balsamic vinegar.
Taste and season to perfection.
Allow to cool completely, cover, and place in the fridge.