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If you’re not using a pre-made mirepoix mix, chop your veggies. Finely dice ½ small white onion, 2 sticks celery, and 2 small carrots to prep the mirepoix.
Add the olive oil to a large pan over medium high heat. Add the ground beef, using a wooden spoon to break it up into small pieces.
Cook the beef, stirring occasionally, for about 5 minutes, until it starts to brown.
Add the mirepoix and minced garlic to the pan. Stir and cook for an additional 2-3 minutes, until it starts to become fragrant.
Add the white wine, tomato puree and vegetable broth. Stir to combine. Add the heavy cream and stir.
Turn heat to high and bring to a boil. Once boiling, reduce the heat and let simmer for about 15 minutes (or longer if you have more time, see notes), stirring occasionally.
While the sauce is simmering, bring a pot of water to a boil and add pasta. Cook for 10-12 minutes, then drain.
Mix the cornstarch with 2 tablespoons of cold water. Add cornstarch mixture to the sauce and mix to combine. Cook for an additional 3-5 minutes, stirring occasionally.
Toss cooked pasta with the sauce. Top with fresh parmesan cheese and herbs to garnish.