Place 1 1/2 quarts water in a medium-sized pot over high heat.

When the water boils, add the lentils.

Cook until the lentils are tender, about 20 minutes.

Drain the lentils, rinse, and set aside.

Place the olive oil in a medium pot over medium-high heat.

When the oil is hot, add the onion and cook for 3 minutes. Stir frequently.

Add the celery and red bell pepper and cook for 2 minutes, stirring frequently.

Add the mushrooms and cook for about 5-7 minutes, or until the water has evaporated.

Add the garlic and cook for 1-2 minutes. Stir frequently.

Add the beef to the vegetables and break up the beef with a wooden or metal spoon as it cooks. Stir frequently. Continue to cook until no pink remains in the beef.

Add the tomato sauce, Worcestershire sauce, 1/4 cup water, basil, oregano, marjoram, thyme, pepper, salt, and cooked lentils.

Stir and cover.

Simmer for about 30 minutes over medium low heat. Stir occasionally. Add more water 1/4 cup at a time if the sauce is too thick.

While the sauce is simmering, place 4 quarts of water in a large stock pot over high heat.

When the water boils, add the pasta and cook according to package directions until al dente.

Drain the pasta and serve 3/4 cup of sauce over 2 ounces of pasta.