>> servings: 6
>> time: 1 hour 15 minutes

In a #small bowl{}, just cover @dried porcini mushrooms{20%g} with boiling kettle water to rehydrate them.

Peel @onions{2} and @garlic cloves{2}, @carrots{2}, trim @celery sticks{2}, and finely chop all with @fresh rosemary{2%sprigs} leaves. Place a #large casserole pan{} on a medium-low heat with @olive oil{1%tbsp}, then add the chopped veg, rosemary and @bay leaf{1}. Cook with a lid on for ~{20%minutes}, or until softened, stirring occasionally.

Scoop out and finely chop the porcini and add to the pan with the soaking water, leaving any gritty bits behind. Turn the heat up to medium-high, pour in @Chianti{100%ml}, then leave to cook away.

Tip in @green lentils{400%g} tinned and @plum tomatoes{800%g} (2 tins), breaking them up with a wooden spoon. Half-fill each tin with water, swirl around and pour into the pan. Bring to the boil, reduce to a medium-low heat and simmer for ~{35%minutes}, or until thick and delicious. Taste and season to perfection.

Meanwhile, cook @wholewheat spaghetti{450%g} in a #large pan{} of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.

Toss the spaghetti through the Bolognese, loosening with a little reserved cooking water if needed. Finely chop the top leafy half of @flat-leaf parsley{15%g}, finely grate most of @Parmesan cheese{100%g} and stir both through the pasta. Divide between plates, grate over the rest of the Parmesan and tuck in.