Peel and finely dice the onion and garlic. Chop the mushrooms lengthways into thin slices.

Heat the olive oil in a sauce pan over a medium heat and tip in the onion and garlic. Cook for 3 - 5 minutes until the onion are soft and see-through.

Add the mushrooms to the pan, increase the heat and fry the mushrooms for about 3 mins, stirring occasionally. When the mushrooms have begun to soften, add the flour, oregano, cinnamon and paprika to the pan and mix to combine with the onion and mushrooms. Cook for a further minute.

Add the tomato paste, sugar and wine. Simmer the pan contents until it has reduced and thickened.

Once the wine has reduced, tip in the chopped tomatoes and lentils. Reduce the pan heat until the mixture is just bubbling. Simmer for 10 minutes, stirring occasionally. After this time the sauce should be thick and rich. Season to taste with salt and pepper.

Whilst the sauce is simmering, cook your pasta in salted boiling to packet instructions. When aldente drain, reserving some of the pasta liquid. Use this to loosen your sauce if it gets too thick.

Serve the sauce heaped on top of the pasta with chopped parsley sprinkled on top.