Place the soy curls in a large bowl and cover with hot water. Allow to rehydrate for 20 minutes and until the water has cooled off. Use your hands and wring out the excess water then add the soy curls to a food processor. Use the pulse button and chop them up until they have the consistency of minced meat. Alternatively you can chop them up by hand using a sharp knife.
Preheat a large enameled cast iron pot over medium low heat and saute the onion carrot and celery in a light drizzle of olive oil until softened. (Omit oil and use water for WFPB + Plantricious compliance).
Stir in the red pepper flakes and a pinch of sea salt and continue cooking until the veggie start to get a little color, stir often take care not to burn them.
Add the rehydrated chopped soy curls to the pan and pour in the red wine. Give it a good stir and bring to a simmer. Allow the wine to reduce almost completely.
Meanwhile transfer the canned tomatoes to a bowl and use your hands to crush them. Add them to the pot with the soy mince. Bring to a simmer, add the bay leaves, partially cover with a lid and simmer for a good 45 minutes until the sauce is thick and concentrated. Make sure to stir often so the sugars from the tomatoes don’t stick to the bottom and burn.
Adjust seasonings to taste with the nutritional yeast, salt and pepper.
Remove the sauce from heat and stir in half of the cashew cream. Taste add more as desired or save for drizzling when serving. Stir in the parsley and toss with your favorite pasta. (Rigatoni, pappardelle, bucatini, penne or any pasta shape with ridges that can hold on to that thick sauce will work).