Peel the shallots and garlic, carrot and celery, then finely dice everything. Clean the mushrooms and put them in a food processor until finely chopped, so they resemble the texture of cooked ground beef. Alternatively, you can finely chop them by hand or slice them thinly.

Heat 1 teaspoon of canola (or vegetable/olive) oil in a pan or pot over medium heat. Add the diced carrot, celery, garlic, and shallots with a pinch of salt, and sauté for 2–3 minutes until the shallots are translucent.

Add 14 oz lean ground beef to the pan. Break it up with a wooden spoon and let it brown without stirring for about 3 minutes over medium-high heat. Then stir and cook for another 2–3 minutes until the meat is evenly browned and crumbly. Stir in 1 tablespoon tomato paste and ½ teaspoon brown or coconut sugar, cooking for about 1 more minute.

Add the finely chopped mushrooms to the pan and sauté for 2 minutes. Reduce the heat slightly, then deglaze the pan first with ⅓ cup dry red wine and then add 14 oz strained tomatoes (passata).

Tie 1 bay leaf, 1 sprig fresh thyme, and 1 sprig fresh rosemary into a bundle with kitchen twine and place it on top of the sauce. Cover and let simmer on low heat for 30–60 minutes (or longer if possible) to develop flavor.

Cook 11 oz whole-grain spaghetti (or linguine) according to package instructions. Just before the pasta is done, remove the herb bundle from the sauce. Season the Bolognese with salt, pepper, 3 tablespoons oat milk (or milk of choice), 1 tablespoon balsamic vinegar, and ½ teaspoon dried oregano. Drain the pasta and serve together with the sauce, optionally topped with fresh Parmesan and parsley.