Its in a pure points recipe book from yonks ago - it says 6 points per portion but they include spaghetti with it @ 2oz pp - I made it last winter with quorn for the bologn on its own @ 2 points - was great on a jkt spud for a quick meal
1 red onion, 1 garlic clove, 8oz extra lean mince & 2 rashers diced streaky bacon
cook all the above in fry light until evenly browned
add 2 chopped celery stix, 2 chopped carrots, 6oz chopped mushrooms & some mixed herbs & cook further 2 mins
mix tog a stock cube, 2 tbs tom puree, 100ml red wine, 300ml boiling water & tim toms and then add to the meat etc
bring to boil & simmer for 50mins
Hope this helps xx