Method

1. Finely dice the onions, celery and carrots.
2. Chop the garlic.
3. Heat 2 tablespoons of oil in a large pan, add the onions and cook for 5 minutes until softened.
4. Add the celery, carrots, mushrooms and garlic and cook for 5-10 minutes until soft.
5. Add the mixed herbs and cook for 2 minutes.
6. Add the tomato puree and cook for 2 minutes.
7. Stir in the lentils.
8. Add the stock and stir through the marmite or Worcester sauce.
9. Cook for 15-20 minutes until the lentils are soft. Meanwhile, cook the pasta.
10. Season the ragu (the tomato mixture) with a pinch of salt and pepper if required.
11. Drain the pasta and stir it into the ragu.
12. Sprinkle with cheese and enjoy.