Heat the oil in a large, heavy-based saucepan with a lid and fry the vegetables until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
Pour in the red wine and boil for 2-3 minutes. Stir in the tinned tomatoes, tomato purée, fresh chili or chili flakes, cumin, coriander, cinnamon.
Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
Add the and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice, lactose free cream and a big green salad.