Heat the olive oil in a large, heavy bottomed skillet over medium heat. Add the celery, carrot, onion and mushrooms with a good pinch of salt to the pan and cook until tender and beginning to turn golden, around 7-10 minutes.
While the vegetable base (mirepoix) is cooking, add the dried porcini mushrooms to the boiling water and set aside for 5 minutes for the mushrooms to soften.
When the vegtables are soft and beginning to brown, add the garlic, sage, nutmeg and tomato paste and cook until fragrant, around 2 minutes.
While the garlic is cooking, strain the porcini mushrooms, keeping the liquid. Pop the dried TVP in to a bowl and pour the reserved porcini liquid over the top through a sieve. Set aside.
Chop up the hydrated porcini mushrooms and add them to the skillet, stirring through well.
Add the TVP to the pan and stir. Add the the milk and the bay leaves and cook until the milk is almost cooked away and then add your red wine and cook for around 3 minutes, stirring regularly.
Add the canned tomatoes, soy sauce, stock and nutritional yeast. Give it a good stir and bring the sauce up to a simmer. Reduce the heat to low and continue cooking with a lid partially covering the pot until the liquid has reduced and the sauce is thick and "meaty" - around 25-30 minutes. Season to taste with salt and pepper and serve over pasta.