Mushroom and lentil bolognaise

Name: Mushroom and lentil bolognaise
Cook time: 1 h
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 1 brown onion, peeled, coarsely chopped; 1 carrot, peeled, coarsely chopped; 1 celery stick, coarsely chopped; 2 garlic cloves, halved; 45.50 gm extra virgin olive oil; 2 fresh bay leaves or dried bay leaves; 4 large (about 385g) field mushrooms, coarsely chopped; 200g (1 cup) French green lentils; 410g can chopped tomatoes; 375ml (1 1/2 cups) vegetable stock; 400g btl tomato pasta sauce; 375g pkt dried wholemeal spaghetti; Finely grated pecorino, (or vegetarian hard cheese) to serve; Chopped fresh continental parsley leaves, to serve