Mushroom and lentil ragù

Ingredients

• 2 onions, roughly chopped
• 2 carrots, peeled and roughly chopped
• 2 garlic cloves, roughly chopped
• 2 celery sticks, roughly chopped
• 5 tbsp olive oil
• 300g/10½oz chestnut mushrooms, wiped
• 2 tbsp tomato purée
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• 1 tsp caster sugar (optional)
• 400g tin lentils, including the liquid from the tin
• 200ml/7fl oz full-fat milk (or plant-based milk)
• sea salt and freshly ground black pepper
• freshly cooked pasta, to serve
• grated hard cheese (such as Parmesan, or a vegetarian or vegan alternative), to serve (optional)

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