prep time: 15 minutes / cooking time: 1 hour / serves: 6


  • 1 onion, diced
  • 2 carrots, grated
  • 500g mushrooms, chopped
  • 1 can lentils, drained
  • Β½ cup sundried tomatoes in oil, roughly chopped
  • 1 can chopped tomatoes
  • Β½ cup tomato paste
  • Oregano and parsley, or Italian herbs of your choice
  • Shiraz, half a cup
  • Bonsoy, half a cup
  • Brown sugar, one heaped teaspoon
  • 500g pasta of your choice
  • Fried breadcrumbs



  1. Heat the oil from the sundried tomatoes in a large saucepan
  2. Add the onion and sautΓ© for 6-7 minutes
  3. Add carrot, mushrooms and lentils, combine gently, then simmer for 10 minutes, or until the liquid from the mushrooms has mostly evaporated.
  4. Add sundried tomatoes, canned tomatoes, tomato paste and herbs. Stir until combined.
  5. Once the sauce is almost boiling, add the Bonsoy and the Shiraz. Bring to the boil, then turn to low, cover with a splatter guard, and let gently simmer for 20 minutes.
  6. Bring a saucepan of water to the boil and cook pasta as per packet instructions.
  7. When the sauce has reached a thick, rich consistency stir in the brown sugar and remove from heat.
  8. Serve sauce with cooked pasta, top with fried breadcrumbs.

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