8 oz (227 g) white mushrooms

2 carrots, peeled and cut into chunks

2 branches celery, cut into chunks

1 onion, quartered

2 cloves garlic, peeled

3/4 lb (340 g) ground meat substitute

2 tablespoons (30 ml) butter

2 tablespoons (30 ml) olive oil

3 tablespoons (45 ml) tomato paste

3/4 cup (180 ml) white wine

1 can (796 ml/28 oz) ground tomatoes

3/4 cup (180 ml) milk

2 bay leaves

4 branches fresh thyme

Salt and pepper

In a food processor, finely chop the vegetables. Set aside.

In a large saucepan over high heat, brown the ground meat substitute in the butter and oil, stirring constantly and breaking it up with a spoon. Add the vegetables and sauté until the liquid has evaporated. Season with salt and pepper. Add the tomato paste and cook for 2 minutes. Add the wine, tomatoes, milk, bay leaves and thyme. Bring to a boil, reduce the heat and simmer gently for about 1 1/2 hours, stirring frequently. Remove the bay leaves and thyme. Adjust the seasoning.

Serve over pasta.

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