Zubereitung

1. 1

   Finely chop the walnuts and toast them in a dry pan over medium heat until golden and fragrant, then set aside.

2. 2

   Chop the mushrooms very finely. Finely dice the onion, carrot and celery, and mince the garlic.

3. 3

   Heat the olive oil in a large pot and soften the onion, carrot and celery for 5 minutes. Add the garlic and mushrooms and cook until the mushroom liquid has evaporated.

4. 4

   Stir in the tomato paste and cook for 1 minute. Add the passata, stock and toasted walnuts.

5. 5

   Simmer the sauce gently over low heat for 20 minutes, then season with salt, pepper and oregano.

6. 6

   Cook the spaghetti in plenty of salted water until al dente, drain, and toss with the bolognese.