Soften the red onion, fresh chilli and garlic cloves in a pan, before adding the mince. Cook for 1-2 minutes until browned.
Add the passata, tomato puree, stock cube, balsamic, onion granules and garlic salt to the pan and simmer for 5-10 minutes. Season well with salt and pepper.
Add the water (the red wine if using) and all of the veg (except the cherry toms) and simmer on a low heat, stirring regularly for 35-40 minutes.
In the meantime cook whichever accompaniment you've decided to go with.
Add the cherry toms to the mix, and simmer on a low heat for 10 minutes. You may want to add a bit more water at this point if the sauce is drying.
Dollop a big spoonful onto your pasta/potato/pepper, sprinkle with a good dose of parmesan and enjoy!