Grind the beef making sure to remove all visible fat. If using shop bought ground / minced beef be sure it is less than 5% fat

Slice the onion. Chop the carrot into small cubes. Cut the celery into lengthways then cut across the grain into cubes. Put the onion, carrot, and celery in the same container and microwave for 8 minutes.

Reserve 2 heaped tablespoons of themicrowavedvegetables in a hand blender beaker, add thebouillonand set aside.

Put the vegetables, minced beef and mushroom in a wide bottomed lidded pan on a medium to high heat and cook. Stir continuously until the beef starts to produce liquid and is browned throughout.

Add the tomatoes, purée, herbs, garlic powder, pepper, and stock cubes. Bring to the boil and then cover and simmer for at least 5 minutes.

Add a little boiling water to the blender beaker. Blend thoroughly then stir through the sauce to thicken.

Continue to simmer for at least 2 more minutes and then until the beef is tender, Stir the cheese through the sauce until it is absorbed.