Rehydrate the soya for 30 minutes in water. Chop the carrot, the celery, and onion and brown in a pan with the garlic clove and a little extra virgin olive oil.
Add the sage, the bay, the rosemary and if desired the chopped chilli. Add the rehydrated and well-dried soya. Allow the flavour to develop for a few minutes and then soften with the red wine.
Pour the tomato passata and a glass of water over the mixture. Season with salt, pepper and add a pinch of nutmeg. Cook on a low heat for 1 hour with the lid on.
Cook the pasta for the time shown on the packet, drain and add the soya ragù.
TIP: suitable also for vegans! Add a sprinkle of smoked vegetarian cheese:
Ruchè Monferrato Vegan