Ingredients: - 
500 g beef mince,
1 tsp olive oil,
1 rasher bacon, chopped roughly,
1 brown onion, chopped roughly,
3 garlic cloves, crushed,
2 Tbsp tomato paste,
125 ml dry red wine,
1 400g tin cherry tomatoes,
250 ml beef stock,
¼ tsp ground cinnamon,
½ tsp allspice,
1 ½ tsp dried oregano,
1 Tbsp worcestershire sauce,
¾ tsp fine salt,
1 ½ cups frozen peas, corn & carrot mix,
1 Tbsp corn flour, use cool tap water to make a thin paste,
Warm buttered toast to serve - 

METHOD: - 
In a heavy-based pot, fry the mince over medium, high heat (adding 1 tsp of olive oil) until it is very well browned, and any moisture has evaporated and there is some brown colour in the bottom of the pot. Remove any excess fat,
Add chopped bacon and chopped onion to the pot with the mince and continue to fry until the onion has softened. Then add tomato paste and crushed garlic and fry for a further 30 secs.
Add red wine to the pot and bring to simmer, scraping up any flavour spots from the bottom.
Add beef stock and tinned cherry tomatoes then use a potato masher to carefully crush the tomatoes in the pot.
Then add ground cinnamon, allspice, dried oregano, worcestershire sauce & salt then bring to a simmer. Simmer uncovered for 15 mins.
Stir in frozen peas, carrot, and corn mixture. Continue to simmer for 3-5 mins or until vegetables are soft.
Combine corn flour mixed too a thin paste, then stir gradually into the simmering mince mixture until you reach your desired consistency. 

Serve with warm buttered toast.