Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the plan to break up the lumps. Add the garlic, chilli powder and the cumin and coriander. Fry together for 1-2 minutes more. Sprinkle over the flour and stir well.
Slowly add the wine, and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the plan and stir in the tomato puree, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of fresh ground black pepper.
Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.
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|Serving Size: 1 Serving (596g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 56 (15%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 62mg||19 %|
|Sodium 739.1mg||25 %|
|Potassium 1485.2mg||39 %|
|Total Carbohydrate 37g||11 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 29.6g|
|Protein 35.3g||50 %|
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Calories per serving: 363
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