Heat the oil in a large pan, add the
onion, carrot and celery, and sweat
for 10 mins until soft. Add the beef
and cook until it is browned all over.
Add the tomato purée and cook for
a few mins, then add the mushroom
ketchup, tomatoes, sweet potatoes,
herbs and a can full of water. Season
well and bring to the boil.
Simmer on a low heat for 40-45 mins
until the sweet potatoes are tender,
stirring a few times throughout cooking
to make sure they are cooking evenly.
Once cooked, remove the bay leaf,
stir through the chopped parsley and
serve with cabbage.