In a 5 quart dutch oven, sauté onion, carrots and celery for 5 minutes. Add minced garlic, herbs and spices.
Next, add beef and continue to cook for 5-7 minutes, browning the meat until juices run clear.
Lastly, add the cans of tomato and simmer on a low boil for 30 minutes. Meanwhile, prep your noodles, make salad, set the table or have a glass of wine.