Put a large pan of salted water on to boil. Fill and boil your kettle. Snip the sun dried tomatoes with scissors, or finely slice them, and pop them in a heatproof jug. Pour in 250ml boiling water. Set aside to soak for 10 mins.

While the sun dried tomatoes soak, peel and finely chop the onion. Trim the celery stick and carrot, then finely chop them (no need to peel the carrot unless you prefer to).

Warm a deep frying pan or medium pan on a medium heat for 1 min, then add 1 tbsp olive oil and the chopped veg. Season with a pinch of salt and pepper and cook, stirring often, for 5 mins till the veg start to soften.

While the veg fry, peel and crush or finely grate the garlic. Pick the oregano leaves off their sprigs and roughly chop the leaves.

Stir the garlic into the veg. Scoop the sun dried tomatoes out of the jug (keep the soaking water) and add them to the pan. Add most of the oregano leaves (keep a pinch back for garnishing). Cook and stir for 2 mins. Drain and rinse the lentils and tip them into the pan. Pour in the chopped tomatoes and add the sun dried tomato water. Give the pan a good stir and bring to the boil. When boiling, turn the heat down and simmer for 15 mins, stirring every so often, till the sauce has started to thicken.

While the sauce cooks, tip the pine nuts into a dry frying pan and toast them on a medium heat for 2-3 mins, shaking the pan constantly, till the pine nuts are lightly toasted (they burn easily, so keep your eye on the pan). Tip into a bowl and set aside.

When the sauce has 10 mins cooking time left, check the pan of water, which should be boiling. Add the spaghetti and simmer for 8-10 mins till it’s cooked but not too soft – it should still have a little bite to it.

Taste the bolognese sauce and add a pinch of salt or pepper if you think it needs it. Drain the pasta and toss it with the sauce, then heap the spag bol onto 2 warm plates. Garnish with the toasted pine nuts and remaining oregano to serve.