Your new go-to pasta sauce

The secret to this delicious and healthy topper: walnuts, cooked to bring out their deep, rich, hearty flavour. Serve over veggie noodles, pasta, polenta, or toasted bread. And be generous with the grated parmesan.

TEXT GENEVIEVE KO

WALNUT BOLOGNESE SERVES: 8 START TO FINISH: 3 HOURS (INCLUDES 2 HOURS OF SIMMERING) > 1 cup onions, very finely chopped> 1 cup celery, very finely chopped> 1 cup carrots, very finely chopped> Extra-virgin olive oil> Kosher salt and freshly ground black pepper> ½ tsp dried oregano> 1 large garlic clove, minced> 1½ cups finely chopped walnuts> 1 cup fresh basil, finely chopped> 1 400g can diced tomatoes, drained, juice reserved> ¼ cup dry red wine> ¼ cup canned coconut milk 1. Put onions, celery, and carrots in a small saucepan. Add enough oil to just cover the vegetables and a big pinch of salt. Bring to a boil over high heat, then simmer, stirring occasionally, until the vegetables are golden and tender, about 10 minutes. When the oil stops bubbling, carefully pour through…

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Shape Singapore (Digital) - 1 Issue, May 2019

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