Wash the courgettes, cut into strips, then into small cubes.
Peel and finely chop the onion and garlic.
Heat the olive oil in a pan and cook the onion and garlic until slightly softened. Stir in the tomato paste and cook for 1 minute. Season with salt, pepper and allspice d'Espelette. Sprinkle with the sugar and pour in the wine. Add the canned tomatoes.
Add the oregano and bay leaves. Stir in the lentils and bring to the boil. Cook for 20-25 minutes over a low heat, stirring occasionally. Add water as required.
Meanwhile, toast the pine nuts in a dry pan until golden.
Cook the pasta in boiling salted water according to the pack instructions.
Remove the herbs from the Bolognese and season the sauce to taste. Serve on the drained pasta, sprinkle with the pine nuts and garnish with fresh oregano.