In a large pot, add the olive oil and warm on medium heat.

Add the onion and celery to your food processor and chop until finely diced. Thermomix: 5 seconds, speed 5. Tip into the pot and sauté with the lid on for approximately 5 minutes.

While the onion and celery are sauteeing, add the garlic and half the mushrooms to the food processor and chop until small. Thermomix: 5 seconds, speed 5. Tip into a large bowl. Add the remaining mushrooms to the food processor and chop again. Thermomix: 5 seconds, speed 5.

Tip all the garlic and mushrooms into the pot, adding the seasoning and thyme. Saute until the mushrooms begin to brown slightly.

While the mushrooms are cooking, add the carrot and zucchini to the food processor. Chop until small. Thermomix: 5 seconds, speed 5.

Hand chop the walnuts – I do these by hand to prevent them being chopped too small. They give important texture to the meal.

Tip the carrots, zucchini and walnuts into the pot. Add the tomatoes, tomato paste, Worcestershire sauce, miso paste and stock or water. Simmer for 30 minutes with the lid off, stirring occasionally. Season to your taste.

In another large pot, set water to boil for your pasta. Cook the pasta according to the directions on the packet, aiming to finish at the same time as the bolognese sauce.

Place three bowls on the counter for your chopped vegetables.

Start by chopping the onion and celery, 5 seconds, speed 5. Tip and scrape into the first bowl.

Add the garlic and half the mushrooms to the TMX bowl. Chop 5 seconds, speed 5. Tip into the second bowl.

Add the remaining mushrooms and thyme to the TMX bowl and chop 5 seconds, speed 5. Tip and scrape into the second bowl.

Add the carrot and zucchini to the TMX bowl and chop 5 seconds, speed 5. Tip and scrape into the third bowl.

Set your Thermomix to 15 minutes, 100deg, speed 1, Reverse. Immediately add the onion and celery and saute, MC on, for 5 minutes (set a separate timer).

At the 5 minute mark, remove the MC and slowly tip the chopped garlic and mushroom through the hole in the lid. You can take a minute or so to do this, as the mushroom will reduce in size as it starts to cook, allowing enough room in the TMX bowl.

After another 5 or so minutes, add the carrots and zucchini to the TMX bowl and allow to cook.

Add the tomatoes, tomato paste, Worcestershire sauce, miso paste and stock or water into the bowl then cook for 30 minutes, 100deg, speed 1, reverse. I put the steamer basket on top to allow the bolognese to reduce while cooking. When finished cooking, season to taste.

In a large pot on the stove, set water to boil for your pasta. Cook the pasta according to the directions on the packet, aiming to finish at the same time as the bolognese sauce.

Over pasta.

With grated parmesan (optional).