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Start with a good drizzle of good quality extra virgin olive oil.
On a high temperature, add the carrots, celery and onion, sundried tomatoes and garlic, the porcini mushroom.
Make a little space in the middle for your tomato paste and mix it all.
Prepare a little bouquet of herbs, Rosemary, sage and bay leaves.
Go with a good glug of wine and the bouquet, making sure to cook off all of the alcohol.
Then add the chopped tomatoes, a good pinch of salt and black pepper.
Bring the sauce back to a boiling point and then add the lentils, filling it up completely with water so everything is nice and covered.
Leave it to boil and reduce, adding more water if needed.
When the ragù is ready, add the pasta and a last drizzle of olive oil and a small ladle of pasta water, then give it a good stir.