Spaghetti with Mushroom and Walnut Bolognese

2 tbsp grapeseed olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 container cremini mushrooms, finely chopped
1 cup walnuts, finely chopped
4 roma tomatoes, roughly chopped
1 cup passata
2 tbsp apple cider vinegar
1 teaspoon sugar
1 tbsp organic tomato paste
1 tbsp dried oregano
1 tbsp dried basil
1/4 teaspoon fennel seed (optional)
1/2 tsp red pepper flakes
salt & black pepper, to taste
spaghetti, cooked
vegan parmesan, to taste
Heat the oil in a skillet. Add the chopped onions and garlic and sauté for 2-3 minutes until the onions become translucent.
Add the mushrooms and cook for 10 minutes, until mushrooms release their liquid. Once liquid has completely evaporated, add all the herbs and spices, the apple cider vinegar, sugar, and tomato paste.
Add the chopped tomatoes and passata. Allow to cook on medium-low heat for 20 minutes, stirring occasionally.
Add the chopped walnuts and cook for an additional 5 minutes.

Remove from heat and serve with spaghetti and vegan parmesan.