Instructions:

Pour oil into a pan with high sides and pre-heat until hot and shimmering. Add the chopped mushrooms and sauté until they release almost all their moisture, are slightly brown, and are reduced in size.
Incorporate the onions, garlic, and carrots. Stir-fry until fully cooked. Then make a hole in the middle of the mixture and pour in the tomato paste. It must touch the hot surface of the pan. Cook for 30 seconds and mix it with the vegetables.
Add soy sauce and Italian seasoning and stir for 1 minute. Combine the crushed tomatoes and walnuts. Reduce the heat and cook for about 15 minutes until the mixture thickens.
If you want a more intense flavor, cook for a bit longer. Add pepper and salt to taste. Finally, let the bolognese sauce sit for a few minutes before serving.

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