Portobello Bolognese Pasta

Name: Portobello Bolognese Pasta
Ingredients: 5 tablespoons balsamic vinegar; 5 large prunes, chopped; 2 tablespoons neutral coconut oil or olive oil; 1 large yellow onion, chopped; 2 medium-sized carrots, peeled and diced; Sea salt, to taste; 1 1/2 pounds (680g) portobello mushrooms, stemmed and cut into bite-size cubes; 5 garlic cloves, sliced; 1 small chili, seeded and finely chopped; Leaves form 3 to 4 fresh thyme sprigs; 2 tablespoons minced fresh rosemary; Freshly ground black pepper, to taste; 1/2 cup freshly squeezed lemon juice; 1 tablespoon tomato paste; 2 tablespoons tamari; one 14 oz (397 g) can or box of diced tomatoes; one 14 oz (397 g) package whole wheat (or other whole grain) spaghetti; Handful of fresh parsley leaves, minced; Handful of fresh basil leaves, torn (optional); Grated Parmesan, for garnish (optional)