Either very finely chop or process in a food processor the onion, carrot, celery stalk and garlic.

In a big heavy pot warm up the olive oil, add the chopped vegetables and fry on a medium heat stirring often for 5 minutes.

Finely chop the mushrooms using a knife or a food processor (if you use the latter, be careful not to turn the mushrooms into a mash!).

Increase the heat to high and add the chopped mushrooms; fry for 5-7 minutes stirring occasionally.

Add the tomatoes, bay leaf, sugar, wine, some salt and pepper (you will adjust the taste at the end so don’t add too much at this stage); once everything starts to boil, decrease the temperature to low and cook for 30 minutes, stirring from time to time.

Stir in the lentils and cook for further 15 minutes.

Check the seasoning.

Serve the sauce with tagliatelle or pappardelle cooked al dente and grated Parmesan cheese (if you are vegetarian) or its vegan substitute.