Without knowing how you've eaten it in the past and how you fancy taking it now it is kind of difficult to offer an answer.
I see mince as part of a recipe, e.g. meat balls, chilli con carne, burgers etc.
If you are wanting just plain mince with some 'gravy' I suggest you fry an onion in a little oil, when becoming translucent add a crushed clove of garlic (optional), add the mince and break up and get some colour on the meat.
Once the meat is coloured and broken up and some beef stock (assuming you are using beef mince) and some dried mixed herbs. Leave to simmer for 30 mins or so, taste adjust the seasoning with salt, pepper or a dash or worcester sauce....or whatever takes your fancy.