In a high pan, sauté the onion, garlic, carrots and celery over medium heat. Add the tomato paste and roast. Add the tomatoes, broth, lentils and herbs, except for the parsley, cover with a lid and simmer gently for about 20-25 minutes. Possibly add a little more liquid. The Bolognese must have the consistency of the normal minced meat sauce.
In the meantime, prepare the spaghetti according to the instructions on the packet.
When the cooking time is over, sieve off the pasta and stir into the Bolognese. Serve on preheated plates. Garnish with the parsley and, if necessary, rub fresh parmesan on top.
We discovered this recipe in a vegetarian cookbook from America (!). At first we were very skeptical, but the taste was overwhelming. The ingredients are almost always available in-house. Once again - it doesn`t always have to be meat.