Heat a large Dutch oven or pot on medium-high heat. When hot, add the olive oil, onions, celery and carrots. Add 1 teaspoon of sea salt, a big pinch of black pepper and the sugar. Cook, stirring often, until the vegetables are very tender and starting to caramelise, 13–15 minutes.

Add the garlic, tomato paste, oregano and basil and stir until the paste has turned slightly darker and is sticking to the bottom of the pot, about 3–5 minutes.

Add the lentils, diced tomatoes and 3 cups vegetable stock and stir well to combine. Bring to the boil and then reduce heat to medium, cover and simmer for 40–45 minutes, stirring every 5 minutes or so, until the lentils are completely tender. If at any time, the ragu looks dry, add a bit more vegetable stock.

Once the lentils are tender and the ragu looks thick, turn off the heat and stir in the red wine vinegar.

Meanwhile, bring a large pot of salted water to the boil. Add the pasta and cook according to packet instructions, until al dente. Drain and reserve 1 cup of pasta cooking water.

Return the pasta to the pot and add enough of the lentil ragu to coat the pasta (you may not need to use all of it). Start by adding ½ cup of the pasta cooking water to loosen the ragu, adding more if required, and toss to combine.

To serve, top with vegan parmesan cheese, basil, and drizzle with olive oil.

The ragu can be made and kept in the fridge for up to 5 days. To freeze, place in an airtight container and freeze for up to 3 months.