Optional In Advance: Make a batch of ricotta cheese and refrigerate, it's heavenly served with the Ragu.

Soak the walnuts in hot boiling water for 20 minutes. Drain well. Add the walnuts to the food processor and pressing the pulse button a few times chop until you get small pieces but careful to not overdo it.

Add the mushrooms to the food processor and pulse a few more times until a uniform ground mixture is achieved.

Preheat a heavy bottom pot (enameled cast iron pot is great) over medium heat and sauté the onion, carrot and celery in a drizzle of olive oil until softened and the onion starts to get a little color.

Push the veggies to the sides, drizzle a tiny bit of olive oil in the center then drop in the garlic, capers and red pepper flakes. Cook until fragrant, about 35 seconds to one minute. Stir well.

Add the tomato paste and mushroom walnut mixture. Turn up the heat and sauté stirring often until the mushrooms have released their water content and it has evaporated.

Add the red wine, bring to a boil and cook the mixture until the wine has reduce by half. Add the tomatoes, bay leaf (+ porcini powder if using) and a good pinch of salt and bring to a simmer.

Partially cover with a lid and cook on medium low heat for 1 hour or until the Ragu has reduced to a thick consistency. Taste and adjust seasonings with salt and pepper and a grating of fresh nutmeg.

Finish with a light drizzle of olive oil and serve hot tossed with your favorite pasta and dollops of cashew ricotta.