Directions

1. In food processor, pulse together garlic, onion, carrot and mushrooms until finely chopped.
2. Heat oil in large skillet on medium. Add chopped vegetables, oregano, red pepper flakes and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 4 to 5 minutes.
3. Add beef and cook, breaking up with wooden spoon, until browned, 10 to 12 minutes.
4. Stir in tomato paste and cook 1 minute. Add tomatoes (and their juices), crushing with your hands as you add to skillet. Add lentils, 2 cups water and 1/4 teaspoon each salt and pepper; simmer until lentils are tender, 15 to 20 minutes.
5. Meanwhile, cook pasta per package directions. Drain and toss with sauce. Top with pine nuts and Pecorino, if desired.