Cut the celery, onion and carrots in small cubes. And cut the garlic in slices.
Use a food processor with a blade to cut the mushrooms very small. If you don't have a foodprocessor, you can just slice the mushrooms very fine by hand.
Sauce Making
Heat the olive oil in a baking pan, and add the onion, garlic, celery and carrot cubes.
When the onion turns glassy, add the mushrooms, thyme and bay leaves.
Bake for 5 minutes or until the mushrooms are brown. Then add the flour and keep stirring to make sure the flour doesn't burn on the bottom of the pan.
After 5 minutes, add the red wine and let the mixture cook for another 5 minutes.
Then add the stock and passata, and let the sauce cook for 1 hour on a low heat.
Pasta Cooking
Cook the pasta in salted water following the instructions on the package.
When the sauce is ready and the pasta is cooked, add one soup spoon of cooking liquid (from the pasta) to the sauce. Bring the sauce to a boil again.
Mix the drained and cooked pasta with the sauce. Serve the pasta with cheese and fresh parsley!