Veggie-Packed Bolognese

2/3 c boiling water
1/2 oz dried porcini mushrooms
1 Tbsp canola oil
1 1/2 c chopped onion
3/4 c finely chopped carrot
3/4 c finely chopped celery
1 c shredded butternut squash
8 oz cremini mushrooms, finely chopped
6 cloves minced garlic
6 oz 90% lean ground sirloin
3 Tbsp unsalted tomato paste
1 tsp dried oregano
3/4 tsp salt
1/4 tsp crushed red pepper
16 oz canned unsalted tomato sauce
8 oz whole grain spaghetti
1/3 c finely chopped walnuts, toasted
1 ounce parmigiano-reggiano cheese, shaved (about 1/4 c)

Pour boiling water over porcini in a small bowl; let stand 15 minutes. Remove porcini with a slotted spoon; finely chop porcini, and reserve soaking liquid.

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, carrot, butternut squash,and celery; cook 5 minutes, stirring occasionally. Add cremini mushrooms and garlic; cook 6 minutes or until mushroom liquid evaporates, stirring occasionally. Add beef; cook 3 minutes, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Stir in porcini, oregano, salt, pepper, and tomato sauce; pour in porcini liquid, stopping before grit at bottom of bowl reaches sauce. Bring to a boil; reduce heat, and simmer, uncovered, 12 minutes or until thickened, stirring occasionally to keep sauce from sticking.

Cook pasta according to package directions, omitting salt and fat, drain. Stir walnuts into sauce; spoon over pasta mixture. Sprinkle with cheese.

From Cooking Light - 45 minutes - Serves 4