Heat the olive oil in a large pot and brown the onions over a medium heat. Add the chopped garlic and cook for two minutes, stirring constantly with a wooden spoon. Add the capsicum and cook for two minutes. Add the mince and stir, breaking the mince up into small pieces with spoon. When mince is browned, add the beef stock, the tinned tomatoes and half their juice, the wine and the tomato paste. Stir to mix and bring to boil.
Once the sauce has boiled, add the celery and herbs and reduce the heat. Simmer the sauce for 1 hour or until sauce thickens-adding more juice from the tomatoes if more liquid is required.
Absolutely loved this recipe! I made double the amount, and it's lasted several meals, though I didn't have any celery so replaced it with carrots. Not only did I use this as a topping for spaghetti, but also nachos and contents in toasted sandwiches. Yummy! - 13 Jul 2012