Ingredients:

1 cup very finely chopped onions
1 cup very finely chopped celery
1 cup very finely chopped carrots
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1⁄2 teaspoon dried oregano
1 large garlic clove, minced
11⁄2 cups finely chopped walnuts
1 cup fresh basil, finely chopped
1 14.5-ounce can diced tomatoes, drained, juice reserved
1⁄4 cup dry red wine
1⁄4 cup canned coconut milk
Nutritional yeast to top (optional)

INSTRUCTIONS
Put onions, celery, and carrots in a small saucepan. Add just enough oil to cover vegetables and a generous pinch of salt. Bring to a boil then simmer, stirring occasionally, until vegetables are browned and tender, around 10 minutes. Once oil stops bubbling, carefully pour through a fine-mesh sieve into a bowl. Set aside vegetables and oil separately. Heat two tablespoons of the reserved oil in a large Dutch oven (or a large, sturdy pot) over medium heat. Add oregano and garlic and stir until garlic sizzles, about 30 seconds. Add walnuts and stir until evenly toasted, around five minutes. Add vegetables that you set aside along with half of the basil. Stir well, then add the tomatoes. Season generously with salt and pepper. Bring to a boil over high heat, and mix thoroughly; reduce heat to low and simmer, stirring occasionally, until tomatoes are dark red, about 20 minutes. Add wine and reserved tomato juice; stir well. Simmer for 2 hours, stirring occasionally. Stir in coconut milk; simmer for 20 minutes. Stir in remaining basil and season to taste with salt. Serve over pasta, veggie noodles or polenta. Top with a sprinkle of nutritional yeast for a nutty, savory flavor.