Fry the onions in a non-stick pan over a medium heat for 5 minutes until soft and golden. Add the minced garlic and fry for a further 2 minutes.
Turn up the heat and fry the mince until it has browned. Add the tomato puree and fry for a further 2 minutes.
Pour in the wine and reduce to around a half.
Add the rest of the ingredients and spices and stir well.
Bring to the boil then simmer, covered for 30 minutes.
Uncover and continue to simmer for 30 minutes or until the sauce has thickened to the desired consistency.
Season to taste.
Serve with pasta or boodles / veggies.
Nutritional Information per serving:
Calories: 226 / Protein: 31g / Carbohydrates: 12g / Fat: 6g / Fibre: 1g
For a veggie version, simply swap the beef mince for 500g Quorn Mince.