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Heat olive oil and 3 tbsp (45 mL) butter in a large pot over medium heat. Add onion and carrot, stirring occasionally, until translucent, about 5 minutes. Add carrot, celery, mushrooms and garlic. Cook, stirring occasionally, until lightly browned, about 8 to 10 minutes.
Stir in lentils and tomato paste. Cook, stirring often, until darkened and well combined, 1 to 2 minutes. Stir in milk and nutmeg. When it starts bubbling, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until milk has evaporated, about 5 minutes. Add wine. Cook, stirring occasionally, until evaporated, about 5 minutes.
Stir in tomatoes and broth. Raise heat to high. When it comes to a boil, reduce heat to medium-low. Cover and simmer, stirring occasionally, until vegetables and lentils are very tender, 20 to 25 minutes. Remove lid, add ½ tsp (2 mL) sugar, and season with salt and pepper. Simmer, uncovered, for 5 to 10 minutes more. Stir in vinegar; taste and adjust seasonings. Add remaining ½ tsp (2 mL) sugar, if necessary.
Bring a large pot of salted water to a boil. Cook rigatoni according to package directions, drain and stir into sauce along with remaining 3 tbsp (45 mL) butter. Serve with Parmigiano-Reggiano.