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Heat oil in a large pot over medium-high heat.
Add onion, celery, and carrots along with a large pinch of salt and pepper. Cook, stirring occasionally for 10 minutes.
Add garlic, thyme, rosemary, and oregano and cook for 1 minute, stirring frequently.
Add red wine and deglaze the pot, scraping all the yummy bits off the bottom.
Add crushed tomatoes to the pot.
Then add whole San Marzano tomatoes, crushing them with your hands as you add them.
Add whole milk, Parmesan, walnuts, and uncooked quinoa along with a couple large pinches of salt and pepper.
Bring to a simmer over medium-high heat. Add Parmesan rind.
Cover and reduce heat to medium-low. Simmer, covered, for 30 minutes.
Serve with spaghetti noodles and garnish with chopped parsley and grated Parmesan cheese.