Sugo Finto Is Tuscany's Answer to a Meatless Ragù

Pile parsley, garlic, sage, and rosemary on a cutting board. Using a chef’s knife, rock back and forth through the garlic and herbs to mince together into a coarse paste. Set aside. In a large Dutch oven, heat 2 tablespoons (30ml) oil over medium heat until shimmering. Add onion, season lightly with salt, cover, and cook until softened and translucent but not browned, about 10 minutes, lowering heat as needed to prevent browning. Stir in carrots, celery, and red pepper flakes and cook, uncovered, stirring frequently, until vegetables begin to soften, about 5 minutes. Add garlic-herb mixture to vegetables and cook, stirring frequently, until fragrant, 2 to 3 minutes. Stir in wine, and use a wooden spoon to scrape up any brown bits from the bottom and sides of the pot. Cook until wine is reduced by half, 2 to 3 minutes. Stir in passata and 1 cup (240ml) water. Bring sauce to a simmer, and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until thickened to a saucy consistency, just slightly thicker than the original consistency of the passata, about 30 minutes. Meanwhile, in a pot of salted boiling water, cook pasta until just shy of al dente (about 2 minutes less than the package directs). Using tongs, transfer pasta to sauce, along with 1/4 cup (60ml) pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup (240ml) pasta cooking water. Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce coats noodles, 1 to 2 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed to adjust consistency of sauce. Remove from heat and stir in remaining 2 tablespoons (30ml) oil until fully incorporated. Season with salt. Divide between individual serving bowls, sprinkle with cheese, and serve.