Warm the oil in a large pot over medium-high heat. Add onions, celery and carrots. Sauté until tender, about 5-7 minutes.
Add the Ground “Beef”, braking up with the back of a spoon, and cook for about 4-5 minutes, until well combined.
Stir in the tomato sauce, diced tomatoes and red wine. Add all dried herbs and bring to a boil. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, for 30 minutes. Season to taste with salt and pepper.
Bring a large pot of water to boil Season with salt, add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water.
Transfer the bolognese to a large skillet over medium heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoons if sauce seems dry.