- Heat the oil in a large non-stick pan over a medium heat. Add the onion, carrot and celery. Mix well and cook, stirring occasionally, for 10-12 minutes until tender and a little golden.
- Add the garlic to the pan. Mix well and cook, stirring occasionally, for 30 seconds until fragrant.
- Crank the heat up to high and chuck the mushrooms into the pan. Add a good pinch of salt and pepper and mix well. Cook, stirring occasionally, for 5-6 minutes until a little wilted. Add the lentils and all the juices from the can, the tomatoes, tomato puree, miso paste and red wine. Mix well and bring to the boil. Cover, reduce the heat to low and cook, stirring occasionally, for 1 ½ hours. Remove the lid and turn the heat up a little. Cook, stirring occasionally, for 10 minutes to reduce the sauce a little. Check the seasoning and add salt and pepper to taste.
- Meanwhile, cook the pasta for 10-12 minutes or according to packet instructions until al dente. Scoop out some of the pasta water. Drain and tip into the pan with the ragu. Add the basil and mix well. If it looks at all dry, add a slurp of paste water. Serve immediately with plenty of cheese.
2 tbsp olive oil
1 onion, roughly chopped
1 carrot, finely chopped
1 stick celery, finely chopped
4 cloves garlic, finely chopped
500g chestnut mushrooms, finely sliced
1 tin beluga lentils
1 tin chopped tomatoes
2 tbsp tomato puree
1 tbsp white miso paste
200ml red wine
A large handful of roughly chopped basil leaves
Vegan hard cheese to serve
Salt and pepper