Toast walnuts: 180°C/350°F oven 8–10 min until deep golden. Cool, then pulse in food processor to coarse meal (not butter). Set aside.

Pulse mushrooms in 3 batches: 8–10 quick pulses until finely chopped (like coarse mince). Do NOT over-process.

Heat your largest Dutch oven or deep sauté pan over medium. Add all 100 ml olive oil. Add onion, carrot, celery + big pinch salt. Cook gently 12–15 min, stirring often, until completely soft and starting to caramelize.

Add garlic + tomato paste. Cook 4 full minutes, stirring constantly, until paste turns brick-red and sticks to bottom.

Add ALL chopped mushrooms + another pinch salt. Cook 12–15 min, stirring occasionally, until mushrooms release liquid, then dry out and start to brown.

Pour in red wine — sizzle! Scrape up every bit and reduce by two-thirds (4–5 min).

Add crushed tomatoes with their juice, vegetable stock, oat milk, miso (dissolved in 2 tbsp hot water), bay leaves, thyme, oregano, and toasted walnuts. Stir well.

Bring to simmer, then lower heat to absolute lowest. Simmer uncovered 45–60 min, stirring every 10 min. Sauce should be thick, dark, and rich. Taste — it should be deeply savory. Adjust salt/pepper.

When ready to serve: cook 500 g pasta in aggressively salted water 1 minute less than package. Reserve 2 cups water. Transfer pasta + ½ cup water to sauce. Toss over medium heat 2 minutes, adding more water for perfect coating. Off heat, add 1 tsp raw butter (or vegan) + half the Parmesan.

Pile into warmed bowls, shower with remaining Parmesan, cracked pepper, parsley, and extra walnuts. Serve with red wine and zero guilt.