Ingredients
2 tablespoons olive oil
1 onion, finely diced
1 – 2 medium leeks, pale green & white parts only, finely chopped
1 medium carrot, finely chopped
2cm piece of fresh ginger, peeled & finely diced
1 heaped teaspoon chilli ~ I use John West
2 – 3 large mushrooms, finely chopped
1 cinnamon stick
2 whole star anise
500g free range, lean beef mince at room temperature
Salt and freshly ground black pepper
125ml sherry
250ml red wine
400g tin of whole tomatoes
2 tablespoons Tamari (you can use Soy sauce)
1 teaspoon fish sauce
Chicken stock or water
A handful of fresh, finely chopped coriander

Method
1. Spread the mince out on a plate to ensure room temperature evenly.
2. Using a heavy-based casserole pot, heat the olive oil and add the onion, leeks, carrot and ginger.
3. Sweat for 8 – 10 minutes until golden and softened.
4. Add the chilli, cinnamon, star anise and the mushrooms and cook for a further 5 minutes.
5. Lightly season the mince and add to the pot in a layer.