Step 1

Heat oil in a large pot over medium-high heat.

Step 2

Add onion, celery, and carrots along with a large pinch of salt and pepper. Cook, stirring occasionally for 10 minutes.

Step 3

Add garlic, thyme, rosemary, and oregano and cook for 1 minute, stirring frequently.

Step 4

Add red wine and deglaze the pot, scraping all the yummy bits off the bottom.

Step 5

Add crushed tomatoes to the pot.

Step 6

Then add whole San Marzano tomatoes, crushing them with your hands as you add them.

Step 7

Add whole milk, Parmesan, walnuts, and uncooked quinoa along with a couple large pinches of salt and pepper.

Step 8

Bring to a simmer over medium-high heat. Add Parmesan rind.

Step 9

Cover and reduce heat to medium-low. Simmer, covered, for 30 minutes.

Step 10

Serve with spaghetti noodles and garnish with chopped parsley and grated Parmesan cheese.