Ingredients2 tbsp olive oil, plus extra for drizzling1 large brown onion, peeled and diced1 red capsicum, diced3 garlic cloves, roughly chopped1kg beef mince½ tsp dried oregano1 sprig rosemary2 fresh bay leaves1 tsp chicken stock powder125ml red wine400g can whole peeled tomatoessalt and black pepper, to season1 cup mixed olives2 tbsp finely shredded parsley, to servesourdough, to serveMethodStep 1Heat a large casserole dish over medium heat and add the oil, onion, capsicum and garlic. Fry for about 4 minutes, until the onion starts to brown. Add the beef mince and stir to combine. Add the oregano, rosemary, bay leaves, stock powder, wine and tomatoes and roughly break up the tomatoes using a wooden spoon.Step 2Season very well with salt and pepper and bring to a simmer. Reduce the heat and simmer for 30 minutes (you might need to add water from time to time if the mince looks too dry), then mix through the olives and parsley. Serve with some toasted sourdough drizzled with a little olive oil.