Peel and finely chop the onion. Quarter the pepper lengthwise, remove and discard the stem, seeds and white spine. Dice finely. Put the tomatoes into a basin and cover them with boiling water.

Leave for 2 minutes and then remove to a chopping board with tongs or a slotted spoon. To peel - pierce with a sharp knife and the skin will come away easily. Quarter, scoop out all the seeds and discard. Dice the remaining flesh.

Heat a generous quantity of olive oil and fry the onion and pepper over a medium heat for a good 10 minutes, until soft. Add the mince and fry until brown, stirring occasionally. Add the tomato, garlic, all the seasonings and enough red wine to cover. Stir and bring to the boil. Reduce the heat to allow a gentle simmer, lid and cook for 1½ - 2 hours.

Because of its richness and intensity of flavour, plain basmati rice is the perfect foil.