Chop the onion, carrot and celery very small

Chop the nuts and mushrooms without overdoing it. It should not be mashed, but minimally whole, as its main function is to give the sauce a texture similar to that of the meat in the original recipe that gives the dish its name

Pour the oil into the pan and brown the garlic clove

Add the chopped onion and stir-fry for 5 minutes

Add the carrot and celery. Fry everything together until it starts to take color over a moderate heat

Turn up the heat a little, add the chopped nuts and mushrooms and stir-fry until the mushrooms lose all their water

Add the wine

When the alcohol has evaporated, add the tomato concentrate to the sauce, previously diluted in the glass of water or broth, the tomato and the bay leaf

Add a little salt to taste (a teaspoon of coffee) and let the ragout fry for 1 and a half hours over a very low heat, adding a little broth or water if it is sticking or running out of juice completely

Taste and adjust and salt and pepper to taste

Boil the pasta

Once it is al dente, strain and mix well with the sauce along with half a scoop of pasta cooking water

Optional for vegans: You can top off the invention with some grated vegan cheese on top

Optional for vegetarians: If you want to add a teaspoon of butter and grated parmesan to the pasta already with the ragù, it is very tasty