Macaroni with Seitan Ragu

Method:

1. Chop finely the onion, celery, and carrot.
2. Place in a heavy casserole dish and add the olive oil, chili, and bay leaves.
3. Start frying slowly until all the vegetables are soft and golden brown.
4. Chop the mushrooms finely and add to the soffritto together with the seitan and cook until all the water is evaporated.
5. Add the tomato and bring to boil.
6. Reduce the heat and simmer for 30-40 minutes until the sauce has thickened.
7. Season with salt and pepper.
8. Cook the pasta as per package instructions in salted boiling water.
9. Drain and toss in the ragu.
10. Sprinkle with freshly chopped parsley and serve immediately.