Bolognese Sauce

• 3 tablespoons olive oil, plus extra for tossing
• 1 onion, diced small
• 1 carrot, dic

Heat the oil in a large pan and gently fry the onion, carrot, celery and star anise until soft and starting to caramelise, about 10 minutes. Don’t shortcut this step as cooking the vegetables slowly is important. Add the garlic and cook for a few minutes more.

Stir in the lentils, then add the wine, scraping the bottom of the pan with a spoon as it bubbles up. Add the tomato paste and s