Daily Vegan Lunch for 30 March, 2013: Pasta Bolognese II

pasta bolognese ii

1 can or 1.5 cups of cooked pinto beans (I soaked pinto beans and cooked them in the crockpot)
1 carrot, chopped
1/2 onion, chopped
1 leg celery, chopped
1/3 can spaghetti sauce
1 cup water
1 cup ground walnuts
2 tablespoons fresh chopped basil
1 teaspoon dried oregano
3 cloves minced garlic

Oil for frying, about 2 teaspoons

Heat oil in a large pan over medium heat, add onion and cook until it starts to become translucent. Add carrot, celery, and water and braise until the carrot becomes slightly tender. Add basil, oregano, and spaghetti sauce and stir, mixing well. Add beans, walnut, and garlic last, thickening the sauce. Simmer for about 2 more minutes and serve over spaghetti noodles or other pasta.

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