Chunky vegetable and meat bolognese sauce

1. Throw a good dollop of olive oil in a heavy based pan under medium heat.
Add the onion, garlic and chilli, once the onions are soft and translucent,
add the bacon and the chunky chopped vegetables.
Sauté till they are soft and then add the mince and brown.
Add the white wine and raise the heat to boil off the wine.
Add the mushrooms, tomatoes and concentrate.
Bring to a boil and then cook over a low heat for at least an hour.

2. This sauce is best made a day before serving. I like to leave the vegetables chunky to give a different flavour to your traditional Bolognese sauce.