Vegan Pasta Bolognese - cooking recipe

Ingredients

2 carrots
1 stick celery
1 large white onion
4 tablespoons olive oil
1 lb portabella mushroom
1 tablespoon fresh rosemary
1/4 cup sun-dried tomato, packed in oil
1 teaspoon dried oregano
1 (14 ounce) can chopped tomatoes
3 tablespoons soy sauce
1 tablespoon balsamic vinegar
1/2 cup vegan red wine
2 teaspoons marmite (optional)
1/4 cup red lentil
salt
black pepper
12 ounces dried eggless pasta

Preparation

Finely dice the carrots, celery and onion.
Heat 2 tbsp of the oil in a deep frying pan over a medium-low heat. Add the diced carrot, celery and onion. Cook, stirring occasionally, until softened and slightly golden, about 15 minutes. Tip the contents of the pan into a bowl and set aside. Return the pan to the heat.
Using the coarse holes on a box grater, grate the mushrooms, stems and caps. Add the grated mushroom to the hot pan. Let this cook over a medium heat, stirring occasionally, until all the water has come out of the mushrooms and has mostly evaporated. Add in the remaining oil and cook until the mushrooms have started to brown.
Roughly chop the rosemary and sun dried tomatoes and add to the pan of mushrooms. Add the oregano, chopped tomatoes, soy sauce, balsamic, red wine, marmite (if using) and lentils. Fill the chopped tomato can with water and add that water to the pan too. Let simmer for 30 minutes, adding water if it's getting too dry. Season with salt and black pepper, to taste.
Cook your pasta according to the directions on the packet. Drain and serve with the ragu on top.