Ingredients

• 2 tablespoons oil
• 1 large onion, finely diced
• 2 slices bacon, chopped
• 2 garlic cloves, minced
• 500 g beef mince, leanest you can buy
• 2 tablespoons bell peppers, finely chopped
• 1 (140 g) can tomato paste
• 1/2 cup red wine
• 1 (440 g) can chopped tomatoes, and their juice
• 2 cups beef broth
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 pinch mixed pumpkin spice or 1 pinch freshly ground nutmeg

Instructions

1. Heat the oil in a large fry pan over a medium heat.

2. Add the onion and bacon and cook until the onion is golden and tender.

3. Add the minced garlic and cook a couple of minutes more.

4. Add the mince and cook, breaking up with a fork, until the meat has all changed colour.

5. Add the bell pepper and cook for a minute or two.

6. Now add the tomato paste and"cook it out" for another minute or two before adding the wine.

7. Allow the wine to reduce a little, before adding the remaining sauce ingredients.

8. Simmer until reduced and a deep rich red/ brown.

9. *You could call this "cooked" in 30 minutes, but I like to let it simmer about 2 hours, stirring regularly to make sure it's not catching.

10. Add a little more broth or water if it looks like doing so.