Veggie-Packed Bolognese

Before that: Pasta Bolognese. The Bolognese has more meat than the sauce itself, lots of greasy bits of beef and pork, and then it's laid out on top of a mountain of white pasta. For flipping, we'll add just 6 ounces of sirloin with plenty of mushrooms, flavorings, and walnuts.When you think there aren't enough veggies, we add even more to a base disguised as "bodles" (nut noodles), intertwined with whole-grain pasta. To prepare vegetable noodles, you will need a spiralizer or a knife for cutting into strips. The fleshy texture and nutty taste of walnuts are truly addictive.
Pour boiling water over the porcini mushrooms in a small bowl; let stand for 15 minutes. Remove the porcini mushrooms with a slotted spoon; finely chop the porcini mushrooms and leave the liquid to soak.Preheat a large skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the onion, carrot and celery; cook for 5 minutes, stirring occasionally. Add the cremini mushrooms and garlic; cook for 6 minutes or until the mushroom liquid has evaporated, stirring occasionally. Add the beef; cook for 3 minutes, stirring frequently. Add the tomato paste; cook for 1 minute, stirring constantly. Stir in the porcini mushrooms, oregano, salt, pepper, and tomato sauce; pour in the porcini mushroom liquid, stopping until the grits at the bottom of the bowl get into the sauce. Bring to a boil; reduce heat and simmer uncovered for 12 minutes or until thickened, stirring occasionally to prevent the sauce from burning.Pass the zucchini through a spiralizer to make noodles, or cut into long noodles using a slicing knife; set aside. Prepare the pasta according to the directions on the package, without adding salt or fat, and add the nut noodles in the last 2 minutes of cooking. Drain the water.Add the walnuts to the sauce; spoon over the pasta mixture. Sprinkle with cheese.