The best fucking bolognese ever

I'm not even sure I can talk about how great this bolognese was.  I didn't have any mushrooms so used two cups of TVP.  I CAN'T WAIT TO MAKE IT WITH MUSHROOMS, maybe some porcini as well?  It is INTENSELY rich, I mean WHO BAKES A BOLOGNESE FOR 90 MINUTES these freaking goldens that's who.

Also replaced agar agar with a tablespoon of tomato paste.  Honestly, this was magical.  I'm in love and the world is so weird.....and so great.

INGREDIENTS

• 5 tablespoons extra virgin olive oil, divided
• 1 medium carrot, finely diced
• 1 medium onion, finely diced
• 3 celery stalks, finely diced
• 2 ounces raw walnuts (just under half a cup)
• 3 cups raw mushrooms, halved (about 10-12 cremini)
• 3/4 cup TVP mince (dry)
• Herbs: 3/4 teaspoon dried oregano, 1/2 teaspoon dried thyme , 1/4 teaspoon dried sage, 1/4 teaspoon dried rosemary
• 1/8 teaspoon red pepper flakes
• 4 cloves garlic, pressed
• 1 1/2 cups dry red wine
• 1 tablespoon white miso
• 1 tablespoon regular soy sauce
• 1 teaspoon agar agar
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1 (14-ounce) can crushed tomatoes
• 1 tablespoon balsamic vinegar
• 4 bay leaves
• 2 tablespoons nutritional yeast
• 1/4 cup oat milk (or other non-dairy)
• Freshly ground black pepper
• Salt to taste

INSTRUCTIONS

1. Preheat your oven to 300 degrees Fahrenheit.
2. Heat 3 tablespoons of the olive oil over medium heat in a large Dutch oven. Once the oil is hot, add the carrots, onions, and celery. Saute for 10 minutes, until softened.
3. Meanwhile, place the walnuts in the bowl of a food processor and pulse into coarse pieces. Add the mushrooms and continue to pulse until the consistency of the mixture resembles the photo above.
4. Once the vegetables on the stove are soft, add the dry TVP and mix well. Cook for 3 minutes to allow the TVP to toast and absorb the oil.
5. Add another two tablespoons of oil to the pan along with the walnut/mushroom mix. Turn the heat up to medium-high and brown for 5 minutes.
6. Add the oregano, thyme, sage, rosemary, red pepper flakes, and garlic to the pan. Cook for a few minutes until the spice are fragrant, then add the red wine. Reduce for 5 minutes.
7. Stir in the miso, soy, sweet and smoked paprikas, and agar agar. Add the canned tomatoes along with 1/2 a can of water, the balsamic vinegar, and bay leaves. Once the mixture boils, transfer it to the preheated oven. Cook, uncovered, for 60 minutes. Stir well and return to he oven for a further 30 minutes.
8. Add the nutritional yeast followed by the oat milk. Taste and season generously with black pepper and salt to taste. Serve with freshly cooked plant-based pasta.