These vegan bolognese with lentils comes very close to the original the origianl recipe - it's made without meat but with lots of love and good ingredients.
Finely dice vegetables: onion, celery, carrot and mushrooms (if using).
Heat olive oil in a pan and sauté veggies for a few minutes, then deglaze with a good dash of red wine after about 10 minutes.
Add lentils, tomatoes and veggie stock, cover with a lid and let simmer on a low heat for about 1.5 hours. Stirring occasionally, adding some more liquid (veggie stock), if necessary.
Finally add a dash of milk or cream (optional) and season to taste with salt, pepper and any other spice you like.
Cook pasta according to packaging instructions and serve with bolognese, fresh basil and vegan parmesan.