1.

Heat olive oil in a deep, large pot over medium heat. Add onions, carrot and celery. Cover and cook, stirring every few minutes, until the onions have completely collapsed and turned soft and golden.

2.

Turn heat up slightly, add beef mince to the pot, and break it up with a spoon. Cook until no longer pink.

3.

Stir in tomato paste and cook for a minute or two until it darkens slightly.

4.

Pour in white wine or stock, scraping up any browned bits from the bottom of the pot. Let it bubble and mostly evaporate.

5.

Stir in canned lentils. Cover, drop the heat to low, and let it simmer gently, stirring occasionally, until thick and jammy.

6.

Cook the pasta according to instructions.

7.

Drain the pasta, add it to the ragù, and toss everything together over low heat for a minute so the pasta soaks up the sauce.