Peel and finely chop the onions and carrots. Trim and sip the mushrooms and slice. Grate the cheese.
Add the tomato puree, tomato-based sauce, and simmer until the meat is almost cooked, about 20–30 minutes. Add the mushrooms and dried herbs. (You may need to add a little water at this stage if the base sauce is too thick) continue to cook until the vegetables are tender.
Meanwhile, cook the pasta in boiling salted water until al dente, about 12 -15 minutes. Drain the pasta and combine with the sauce and transfer into tins to serve.