In a medium sized pan, heat the olive oil and add the beef and onion. In a bowl mix the passata, maple syrup, Worcestershire sauce, paprika and mustard. Add to the beef, cover and cook on very low heat for 2 hours, stirring occasionally. Add 1 cup of boiling water and add the lentils and vegetable powder. Cover and cook for another 30 minutes, adding more water if necessary. In a saucepan with boiling water add the bouillon. Once dissolved add the tagliatelle and cook following pack instructions. Drain and top with the beef sauce and some grated cheese.