Step: 1/7

Wash the courgettes, cut into strips, then into small cubes.

Step: 2/7

Peel and finely chop the onion and garlic.

Step: 3/7

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.

Step: 4/7

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.

Step: 5/7

Meanwhile, toast the pine nuts in a dry pan until golden.

Step: 6/7

Cook the pasta in boiling salted water according to the pack instructions.

Step: 7/7

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.