Mushroom Bolognese (Vegan)



2 tbs olive oil
1 onion, diced
2 medium sized carrots, peeled and diced
1 celery stalk, diced
3 cloves of garlic, chopped
1 tbs thyme leaves, roughly chopped
10g (1/3 oz) dried wild mushrooms, reconstituted in 2½ tbs boiling water
500g (1 pound) mushrooms, diced
1 tbs tomato paste
1 cup red wine (shiraz and pinot noir work well here)
2 tbs soy sauce
400g (14oz) can of chopped Italian tomatoes
salt and pepper, to taste
400g (14 oz) dried spaghetti