Put the mince in a wok or large non-stick frypan. Crumble in one of the stock cubes and cook in its own fat over a medium-low heat, stirring and breaking up the mixture continually so that it doesn't clump, until no pink is visible.
Add the onions, capsicum, mushrooms and garlic then continue to cook gently, stirring, until they are all softened.
Add the tinned tomatoes and crumble in the remaining stock cube. Increase the heat to medium-high and cook, stirring, until it starts to bubble, then reduce the heat to maintain a gentle simmer.
Simmer for about 15 minutes, stirring every so often, until it no longer looks watery. Then stir in the tomato puree, sugar, cinnamon, paprika and basil. Add the wine, if using (if not you may need to add a little water to thin the mixture down a little). Stir and simmer for a further 5 minutes, then season to taste with salt and pepper, and serve.