Finely dice the 2 carrots, 100 g celery, 1 onion, and 2 garlic cloves.

Heat 1 tablespoon olive oil in a large frying pan over high heat.

Add the diced vegetables to the hot oil. Sauté until browned and fragrant, about 8 minutes.

Add 2 tablespoons tomato paste to the pan. Roast it while stirring for 2 minutes.

Pour the 100 ml red wine into the pan gradually. Scrape the browned bits from the pan between additions.

Bring 255 ml vegetable broth to a boil in a saucepan. Add 85 g fine soy chunks.

Cook the soy chunks until they absorb the broth. Stir occasionally to prevent sticking.

Add the cooked soy chunks to the frying pan. Stir them through the vegetable mixture.

Pour 500 ml sieved tomatoes and 250 ml water into the pan. Season with salt, black pepper, and Italian herbs.

Cover the sauce with a lid. Simmer gently for 60 minutes, stirring occasionally.

Cool the Bolognese to room temperature. Refrigerate it overnight for deeper flavor.

Cook 300 g pasta in boiling water until al dente. Drain the pasta in a colander.

Reheat the Bolognese until hot. Serve the sauce over the cooked pasta.