Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring for 2 minutes or until onions have softened but not browned.

Add mince and cook, stirring until browned and broken up, about 7 minutes.

Add carrot, mushrooms and celery and cook, stirring for a further 2 minutes. Then add remaining ingredients and stir to combine. Bring to the boil, cover and reduce heat to medium-low. Simmer gently for 20 minutes. Serve immediately with gluten-free toast or over rice or gluten-free pasta. Alternatively add to one of the following recipes or freeze for later use.