Season with salt and saute off carrots, celery and onions in 2 tbs of butter for 5ish minutes until soft.
Add Impossible Ground Beef and break it apart in the pan to brown using a spatula (about 10 minutes). Once browned, add in tomato paste and garlic in a clear area of the pan, pat it down and allow to cook for a minute or two before mixing it into the larger mixture.
Deglaze the pan with vegetable stock, scrapping the crusty bottom of the pan with your spatula.
Add in tomatoes, chopping them down with your spatula into the sauce. Stir in red wine and add a bay leaf. Bring to a simmer, cover and let cook for about 20 minutes.
Uncover and remove bay leaf. Mix in Parmesan, milk, soy sauce, sugar, pepper and more salt to taste.
Cook your pasta until just about al dente and reserve a couple of cups of pasta water once finished.Tip: I normally follow the box instructions until about 1 minute under the recommended cook time. In a large pan over med/low heat combine your sauce along with your pasta and a cup of pasta water (add more if needed after stirring it in). Stir for a minute or so until you have a nice consistency. Cut the heat and stir in more parmesan to your heart’s desire.
