In a large heavy pot, preferably a dutch oven, heat the olive oil on medium-low heat. Add in onions, celery and carrots and season with salt and pepper. Stir occasionally until onions are translucent. Add garlic and stir until fragrant.
Add in the plant-based beef and using a wooden spoon, break up the "meat" into small pieces while browning all the way through.
Turn heat down to low and add the pureed tomatoes. Add in Italian seasoning, salt, pepper and crushed red pepper. Stir until well combined then cover the pot and let simmer for 30 minutes on the lowest heat setting.
In the meantime, heat a pot of salted water until boiled.
Add in vegan butter and dairy-free parmesan cheese to your sauce and stir until well combined. Taste and add in more salt and/or pepper to your liking.
When water is boiling, cook pasta until al dente (follow your pasta's packaged instructions). Drain pasta (you don't need to drain it too much--a little pasta water is good for the sauce!) and add the pasta to your sauce pot. Using two wooden spoons, mix the sauce evenly with the pasta.
Serve and top with extra dairy-free parmesan and/or fresh basil for presentation (and extra flavor)!