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Heat olive oil in a pan and sauté the onion, garlic, carrot and celery with a pinch of salt and pepper for around 8 minutes on low heat.
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Increase the heat, add the wine and simmer for 5 minutes.
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Add the remaining ingredients, except for the vegan cheese, and simmer for around 30 – 45 minutes, until the sauce has reduced down to desired thickness. Taste test and season with salt and pepper.
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Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet directions. Drain, reserving 1 cup of the pasta cooking water.
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Add pasta water to the sauce and stir through.
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Once the vegan bolognese sauce has reduced down, serve pasta in bowls and top with sauce and vegan cheese.
