Brown the mince on a very high heat then drain the fat.
Add the onions and garlic; fry for a few minutes.
Add the bacon, stock cubes and Worcestershire sauce; fry for a minute
Add the tomato paste, wine and mixed herbs.
Fry for a few minutes so that the liquid reduces down and is very concentrated.
Add the mushrooms, capsicum, carrots, tomatoes and half a tomato tin of water.
Taste and adjust with more tomato puree, wine, herbs, salt and pepper.
Bring to the boil then reduce the heat and simmer gently for an hour and a half minimum. The longer you cook it the richer and more savoury it becomes. It needs to be cooked very gently.
Add the kidney beans 10 minutes before the end of the cooking time and stir through; these add texture and fibre.