Put the mince in a large non-stick frying pan over a moderate heat and cook for 4–5 minutes. Break up the meat with a wooden spatula and when it is no longer pink, add the onion, celery and capsicum. Cook for a further 5 minutes until the vegetables are softened.
Add the tomatoes, chilli sauce to taste, Worcestershire sauce, vinegar and black pepper. Cook for 15–20 minutes, stirring often, until the flavours are blended.
Meanwhile, to make the coleslaw, mix together the carrot and cabbage in a large bowl. Sprinkle with the oil and vinegar and toss together.
Put the bottoms of the toasted buns onto four plates and spoon the meat mixture on top. Pile on some coleslaw and cover with the tops of the buns. Serve immediately.