Place the dehydrated soy in a large bowl, pour the tomato sauce in it and stir. Let to rest for 20 minutes.
Chop the onion finely and place in in a nonstick pan over low heat for a few minutes with 2 spoons of oil.
Chop finely the carrot and the celery and place them in the pan with the onion as soon as the onion turns to gold.
Stir for 5 more minutes and then add the soy mix.
Stir, cook 5 minutes and then add the wine and stir again (optional).
Let the soy cook for about 30 minutes, add salt and pepper and a spoon of olive if needed.
If the mix gets dry while cooking adds a bit of water.
Serve with tagliatelle or your favorite pasta.