Step 1

In a large pot, cook the pasta according to the package instructions. Drain and set aside.

Step 2

Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.

Step 3

Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.

Step 4

Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.

Step 5

Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.

Step 6

Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.

Step 7

Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.

Step 8

Garnish with parsley.

Step 9

Enjoy!