Use a hand blender to thoroughly liquidize the can of tomatoes.

Brown the meat in a lidded fry pan sprayed with Spray2Cook. When browned set aside the meat.

As the meat browns microwave the sofritto vegetables together with the sage, parsley and 6 tablespoons of water for 4 minutes – stir then microwave for a further 4 minutes. Microwave the red onion and peppers for 2 minutes.

Transfer the vegetables to the pan used to brown the meat and cook for around two minutes on a medium heat until the pan juices have been absorbed. Add the wine, the tomatoes, garlic powder and bay leaves. Just bring to the boil.

Next either transfer the meat and vegetables to a pre-warmed slow cooker or add the meat back in the pan. Lid the pan / cooker and keep everything at a gentle simmer for 4-5 hours.