Melt the butter in a large nonstick pan over medium heat.
Add the chopped onions and let cook for about 3 minutes. Add in the chopped carrot and chopped celery and let cook until soft (~5-7 minutes).
Next, add in the plant-based beef and crumble using a spatula. Mix well.
Cook the plant-based beef for about 5-8 minutes (until it has browned), mixing occasionally.
Add the can of fire roasted tomatoes to the pan and stir, allowing to cook for a couple of minutes.
Next, add the minced garlic and a few dashes of salt and pepper. Mix.
Continue by adding in the white wine and bring to a boil. Reduce heat to low and let simmer (uncovered) for 30-45 minutes, mixing occasionally until the excess liquid has evaporated off.
Add rice milk to the sauce and bring to a boil. Reduce heat to low and let simmer for another 30-45 minutes (partially covered), mixing occasionally, until the sauce has thickened and most of the liquid has evaporated off.
Cook the pasta according to the instructions on the packaging.
Combine the noodles with the sauce and add more salt and pepper to taste, if necessary.
Serve topped with parsley and vegan parmesan cheese.