Lentil Bolognese

Bahan-bahan (6 porsi)

• 1 tablespoon olive oil
• 1 small white onion, very finely diced
• 1 medium carrot, very finely diced
• 1 celery stalk, very finely diced
• 8 ounces baby bella mushrooms, very finely diced
• 6 large cloves garlic, minced
• 1/2 cup dry red wine
• 2 cups vegetable broth
• 3/4 cup brown or green lentils, rinsed and drained
• 1 (28-ounce) can fire-roasted crushed tomatoes
• 1 (6-ounce) can tomato paste
• 1 bay leaf
• 1/2 teaspoon each: crushed red pepper flakes, dried thyme, dried oregano, smoked paprika
• 1/3 cup milk (dairy or plant-based)
• 2 tablespoons balsamic vinegar
• toppings: chopped fresh basil and freshly-grated Parmesan
• 1 pound uncooked pasta (I used pappardelle)