2 tablespoons olive oil
1 leek, halved, thinly sliced
1 carrot, peeled, coarsely chopped
2 celery sticks, trimmed, thinly sliced
2 garlic cloves, crushed
1/4 cup red wine
1 cup beef stock
400g can crushed tomatoes
2 tablespoons tomato paste
400g can mixed beans, rinsed, drained
4 thyme sprigs
Heat half the oil in a large heavy based saucepan over medium heat. Add the mince, leek, carrot, celery and garlic to pan. Cook, stirring, for 5 min or until leek is soft and mince is brown.
Add wine, stock, tomato, tomato paste, beans and thyme. Bring to the boil. Reduce heat to low. Cook, covered, for 10 mins until sauce has reduced by half. Serve with crusty bread.