(Crockpot) Pasta with Lentil Bolognese

ONE
1 onion, chopped
2 carrots, chopped
4 garlic cloves, pressed

TWO
28 oz fresh tomatoes, chopped (canned also works)
1 cup brown lentils
2 T tomato past, dissolved in 1 cup hot water
pinch of nutmeg
salt and pepper, to taste

THREE (process with a blender or food processor into a paste)
15 oz white beans (rinsed and drained if canned)
1/4 cup fat-free milk (or vegan milk)

FOUR
1/2 t liquid smoke
4 T fresh parsley, minced
 
1 package of you favorite pasta
Nutritional yeast, to sprinkle on top (optional)

In a saucepan, sautee the ingredients in ONE, covered, over low heat, until tender. Transfer to the crockpot and add TWO. Cook on low for 6 hours or on high for 4 hrs. Before serving, add THREE and FOUR. Serve over cooked pasta and sprinkle the yeast on top.