Remove ends from onion, peel and then cut in half. Place into a food processor or high speed blender.
Remove ends from zucchini and carrot and cut into approximately 4 pieces each. Place into food processor.
Cut around the stalk of the capsicum and pull to remove. Cut capsicum into quarters and remove remaining pith and seeds. Place into food processor.
Peel garlic cloves and place into food processor along with button mushrooms. Blend all vegetables on high until it forms a paste.
Pour olive oil into casserole pan or frypan and bring to a medium heat on the stove. Place vegetable paste into frypan and sauté for 5 minutes.
Pour in the passata, red wine and lentils. Add the oregano, bay leaves, salt and pepper and stir to combine. Reduce heat to low and allow to simmer for 20 minutes with the lid on.
15 minutes before serving, ⅔ fill a large pot with water, salt generously and bring to a boil. Once boiling add pasta of choice and cook until al dente.
Divide pasta among bowls and top with spoonfuls of bolognese. Top with fresh parsley or basil and parmesan if desired.
If a food processor is not available, carrot, zucchini, brown onion and garlic can be grated and capsicum and button mushrooms can be finely diced.To make dairy free omit the parmesan cheese or use a vegan parmesan. Nutrition information is an estimate only.