Start by prepping all of the vegetables: roughly chop the tomatoes, zucchini, onion, celery, carrot and garlic.

Brown the beef over medium heat in a skillet or pot and season with all of the seasonings: garlic powder, salt, pepper, mustard powder and paprika. Continue to stir as the beef cooks through (about 5 minutes). Remove the beef using a slotted spoon and reserve on the side for later.

In the same skillet/pot, you can add a touch more olive oil if needed (if you’re using a more lean ground beef there won’t be as much fat left in the pan). Sautée the onion, carrots and celery first for about 5 minutes, or until slightly softened. Add in the garlic and stir for another 2 minutes.

Next, add in the chopped tomato and chopped zucchini and season with salt. Stir to combine and continue cooking for a few more minutes. Add in the tomato paste and stir. Let this cook (while you stir occasionally) for about 3-4 minutes.

Add in the stock/broth, bring to a bubble, and then let simmer for about 10 minutes, or until everything is slightly softened. Carefully blend using an immersion blender or a regular blender and transfer back to the skillet/pot.

Meanwhile, boil water and cook small pasta of your choice in heavily salted water. Cook until al dente.

Finish the blended vegetable sauce with heavy cream, the browned ground beef, and grated cheddar cheese. Stir to combine until smooth over low heat.

Transfer the cooked pasta into the sauce and enjoy! Option to top with parmesan and basil.