Mushroom Walnut Bolognese with Pappardelle

Pulse the mushrooms and walnuts separately in a food processor until they are finely minced and resemble the texture of ground meat. Be careful not to over-process into a paste.

Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrot, and celery (soffritto) and sauté for 5-7 minutes until soft.

Increase heat to medium-high and add the minced mushroom and walnut mixture. Cook, stirring occasionally, for 8-10 minutes until the mushroom liquid has evaporated and the mixture begins to brown.

Stir in the garlic and tomato paste. Cook for 2 minutes until the paste turns a deep brick red.

Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer until reduced by half.

Add the crushed tomatoes and a pinch of salt and pepper. Reduce heat to low and simmer uncovered for 15-20 minutes to allow the flavors to meld.

While the sauce simmers, cook the pappardelle in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Toss the cooked pasta directly into the sauce, adding a splash of reserved pasta water if needed to loosen. Garnish with fresh parsley and serve immediately.