Plant-Based Lentil Bolognese

Ingredients

• 1 ½ lbs (750 g) linguini pasta, uncooked
• 2 Tbsp (30 mL) extra virgin olive oil
• 2 cups (500 mL) yellow onion, minced
• 2 Tbsp (30 mL) garlic, minced
• 1 lb (500 g) finely chopped walnuts
• 1 lb (500 g) mushrooms, roasted, minced
• 1 lb (500 g) split red lentils, cooked and drained
• 2 Tbsp (30 mL) cumin
• 1 Tbsp (15 mL) coriander, ground
• 2 tsp (10 mL) nutmeg, ground
• 1 Tbsp (15 mL) paprika
• 2 Tbsp (30 mL) dried oregano
• ½ cup (125 mL) tomato paste
• 1 cup (250 mL) pinot noir
• 6 cups (1.5 L) passata