Tagliatelle with Lentil, Mushroom & Black Olive Ragu - Ainsley Harriott

Ingredients

• 3 tbsp olive oil
• 250g chestnut mushrooms, chopped
• 1 large onion, very finely chopped
• 2 celery sticks, very finely diced
• 2 carrots, very finely diced
• 1 large clove of garlic, minced
• 1 tsp dried oregano or thyme
• pinch of chilli flakes
• 50ml red wine (vegan)
• 3 tbsp tomato puree
• 1 x 400g tin of whole plum tomatoes
• 200g passata
• 2 x 400g tins of brown lentils, drained and rinsed
• handful of black olives, pitted and halved
• 350-400ml vegetable stock
• 1 tbsp balsamic vinegar (optional)
• 500g tagliatelle or spaghetti
• handful of basil leaves, shredded, to serve
• vegan or vegetarian Italian-style hard cheese, shaved or grated, to serve