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Finely chop all of the vegetables using a knife or food processor.
Heat a large pan over medium heat with a little olive oil.
Add the vegetables with a generous pinch of salt and cook for 10-15 minutes until softened, coloured and lightly golden.
Add the mince, thyme, rosemary, oregano and tomato purée. Cook for 5-7 minutes, breaking up the mince and allowing it to brown properly. Season with black pepper.
If using, pour in the red wine and let it bubble for 1-2 minutes to cook off the alcohol.
Add the chopped tomatoes and passata. Fill the empty tomato tin with water or beef bone broth and add to the pan. Rinse out the passata with a little water and add in.
Crumble in the stock cube, then stir through the lentils and balsamic vinegar.
Bring to a gentle simmer, reduce the heat and cook uncovered for 45-60 minutes, stirring occasionally, until the lentils are cooked and the sauce is rich and thick.
Add a splash of water if it reduces too much and season to taste.
Serve with pasta, make into a lasagne, or freeze in portions for meal prep.