feat: add Mushroom and Walnut Bolognese

cook/mediterranean/Mushroom and Walnut Bolognese.cook

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+>> serves: 4
+>> total time: 4 hours
+>> source: The Blue Zones Kitchen One Pot Meals
+
+In a heavy-bottomed soup pot, heat 2 Tbsp of @olive oil{2%Tbsp} over medium-high heat until it shimmers. Add the @button or cremini mushrooms{1%lb} and stir well; saute until they give up their liquid and begin to brown a bit, about ~{10%minutes}. Add the diced @onion{1%medium}, peeled and diced @carrot{1}, diced @celery{1%rib}, chopped @garlic{4%cloves}, @red pepper flakes{1/2%tsp}, @oregano{1%tsp}, @thyme{1/2%tsp}, @bay leaves{2}, finely chopped @walnuts{1/2%cup}, and @salt{1%tsp}, and stir well to combine. Continue sauteing until the vegetables soften and begin to color, another ~{10%minutes} or so.
+
+Add the @red wine{1/2%cup} and stir, scraping up any brown bits off the bottom of the pot. Then add the @crushed or pureed tomatoes{1%14-oz can}, @liquid aminos or fish sauce{1%tsp}, and @unsweetened soy milk{1/2%cup}, and stir well. Lower the heat to a bare simmer and let the sauce cook, stirring occasionally to be sure it isn't sticking, for an hour. If the sauce starts to stick, add 1/4 cup of water and stir  well. Let it continue simmering for a least another ~{40%minutes} or up to 4 hours for deeper flavors. Remove the bay leaves.
+
+Add the @durum wheat spaghetti pasta{1%box} to the pot and stir well. Add the remaining 1/4 cup of oil and the @nutritional yeast or pecorino{1%Tbsp}, stir again, and add a ladle of pasta water if the sauce needs to be thinned out.
+
+Serve immediately, topping each mound of pasta with a little extra sauce from the pot, the torn @basil leaves{1/2%cups}, and a sprinkling of nutritional yeast or pecorino if desired.

docs/mediterranean/mushroom-and-walnut-bolognese.md

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+---
+comments: true
+tags:
+  - mediterranean
+  - the-blue-zones-kitchen
+---
+# Mushroom and Walnut Bolognese
+
+![Mushroom and Walnut Bolognese][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 4 | 60 minutes |
+
+## :salt: Ingredients
+
+- :olive: 2 Tbsp olive oil
+- :mushroom: 1 lb button or cremini mushrooms
+- :onion: 1 medium onion
+- :carrot: 1 carrot
+- :leafy_green: 1 rib celery
+- :garlic: 4 cloves garlic
+- :hot_pepper: 0.5 tsp red pepper flakes
+- :herb: 1 tsp oregano
+- :herb: 0.5 tsp thyme
+- :leaf: 2 bay leaves
+- :chestnut: 0.5 cup walnuts
+- :salt: 1 tsp salt
+- :wine_glass: 0.5 cup red wine
+- :tomato: 1 14-oz can crushed or pureed tomatoes
+- :sake: 1 tsp liquid aminos or fish sauce
+- :glass_of_milk: 0.5 cup unsweetened soy milk
+- :spaghetti: 1 box durum wheat spaghetti pasta
+- :microbe: 1 Tbsp nutritional yeast or pecorino
+- :herb: 0.5 cups basil leaves
+
+## :cooking: Cookware
+
+## :pencil: Instructions
+
+### Step 1
+
+In a heavy-bottomed soup pot, heat 2 Tbsp of olive oil over medium-high heat until it shimmers. Add the button or
+cremini mushrooms and stir well; saute until they give up their liquid and begin to brown a bit, about 10 minutes. Add
+the diced onion, peeled and diced carrot, diced celery, chopped garlic, red pepper flakes, oregano, thyme, bay leaves,
+finely chopped walnuts, and salt, and stir well to combine. Continue sauteing until the vegetables soften and begin to
+color, another 10 minutes or so.
+
+### Step 2
+
+Add the red wine and stir, scraping up any brown bits off the bottom of the pot. Then add the crushed or pureed
+tomatoes, liquid aminos or fish sauce, and unsweetened soy milk, and stir well. Lower the heat to a bare simmer and let
+the sauce cook, stirring occasionally to be sure it isn't sticking, for an hour. If the sauce starts to stick, add 1/4
+cup of water and stir  well. Let it continue simmering for a least another 40 minutes or up to 4 hours for deeper
+flavors. Remove the bay leaves.
+
+### Step 3
+
+Add the durum wheat spaghetti pasta to the pot and stir well. Add the remaining 1/4 cup of oil and the nutritional yeast
+or pecorino, stir again, and add a ladle of pasta water if the sauce needs to be thinned out.
+
+### Step 4
+
+Serve immediately, topping each mound of pasta with a little extra sauce from the pot, the torn basil leaves, and a
+sprinkling of nutritional yeast or pecorino if desired.
+
+## :link: Source
+
+- The Blue Zones Kitchen One Pot Meals
+
+[1]: <../assets/images/mushroom-and-walnut-bolognese.jpg>

mkdocs.yml

@@ -190,6 +190,7 @@ nav:
   - Cookies & Bars:
       - Almond Cookies: cookies-and-bars/almond-cookies.md
       - Apple Cinnamon Raisin Bars: cookies-and-bars/apple-cinnamon-raisin-bars.md
+      - Applied Pumpkin Chocolate Chip Cookies: cookies-and-bars/applied-pumpkin-chocolate-chip-cookies.md
       - Black & White Cookies: cookies-and-bars/black-and-white-cookies.md
       - Brookies: cookies-and-bars/brookies.md
       - Brown Butter & Maple Chewy Pumpkin Cookies: cookies-and-bars/brown-butter-and-maple-chewy-pumpkin-cookies.md
@@ -758,6 +759,7 @@ nav:
       - Mediterranean Coleslaw: mediterranean/mediterranean-coleslaw.md
       - Mediterranean-Inspired Orzo Pasta Salad: mediterranean/mediterranean-inspired-orzo-pasta-salad.md
       - Mediterranean Pasta Salad: mediterranean/mediterranean-pasta-salad.md
+      - Mushroom & Walnut Bolognese: mediterranean/mushroom-and-walnut-bolognese.md
       - Saucy Moroccan-Spiced Lentils: mediterranean/saucy-moroccan-spiced-lentils.md
       - Scrambled Chickpea & Spinach Pitas: mediterranean/scrambled-chickpea-and-spinach-pitas.md
       - Spicy Red Lentil Curry: mediterranean/spicy-red-lentil-curry.md