20 g mushrooms
2 Tbsp / 30 ml olive oil
1 medium onion, finely diced
4 large garlic cloves, finely diced
2 short celery stalks, very finely diced
2 small carrots, very finely diced
2 sprigs rosemary, leaves chopped finely
2 sprigs thyme
1 tsp smoked paprika
1/3 tsp grated nutmeg
½ tsp chili flakes, adjust to taste
approx. 1 tsp salt, adjust to taste
1 cup / 240 ml vegan red wine
2 x 400 g / 28 Oz tins quality peeled plum tomatoes
100 g / ½ cup dry Puy (or green) lentils, rinsed
2 tsp date syrup or sugar (optional, adjust to taste)
black pepper, to taste
fresh thyme or parsley, to garnish
homemade vegan parmesan, to garnish (optional)
500 g dry tagliatelle (GF if required), cooked
