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Brown the mushrooms | Preheat the oven to 220ºC | Add the mushrooms to a lined tray, drizzle over some olive oil and season with salt | Toss until coated | Roast for 15 minutes, mix and roast for another 15-25 minutes until deep golden - deeper golden brown = more flavour
Start the base | Add a drizzle of olive oil to a large saucepan or pot over a medium high heat | Add the onion, carrot and celery and a pinch of salt | Cook for around 6-7 minutes until soft and taking on a little colour | Stir through garlic, rosemary and thyme and cook for another minute or two
Build the ragu | Deglaze with the red wine, let it reduce by ¾ then add tomatoes, vegetable stock, lentils and the browned mushrooms | Bring to a boil then reduce to a gentle simmer for 60–70 minutes until it's rich and thickened | Taste and season with salt and a pinch of sugar if needed
Serve | Cook the pappardelle in salted water until al dente | Toss the ragu with the pappardelle and a little pasta water | Drizzle with olive oil and grate over the cheese to serve