2 celery sticks, finely chopped
250g/9oz chestnut mushrooms, sliced
2 garlic cloves, crushed
2 onions, chopped
1 tbsp chopped fresh thyme leaves
2 x 400g tins chopped tomatoes
225g/8oz penne pasta
2 tsp redcurrant jelly
2 tsp Worcestershire sauce
350–500ml/12–18fl oz beef stock
1 tbsp olive oil
2 tbsp tomato purée
1 tbsp butter
50²µ/1¾´Ç³ú cheddar, grated
30g/1oz Parmesan, grated
675g/1lb 8oz beef mince