Rich and deeply flavoured, an upgraded version of an everyday classic.
Naturally gluten free — just check your stock is GF.
Make twice as much and freeze in portions — it's noticeably better on day two. Try 50/50 beef and pork mince for more depth. Bulk it out with carrots, celery or red lentils. If your kids don't like kidney beans, pour them into a separate pan and continue cooking from step 4 — they can have theirs without.