Bring a large pot of water to a boil, salt it generously and cook the pasta according to the instructions on the package until al dente. Reserve 1-2 cups of pasta water before draining.

Meanwhile, heat the olive oil in a heavy-bottomed pot over medium heat and sauté the onion, carrot and celery for 10 minutes until softened. Cover with a lid to help the veggies sweat.

Once they’re softened, stir in the chopped garlic and cook for a further minute.

Next, add the Italian sausage and cook for 10-12 minutes until slightly browned. Break it down with your spoon while it cooks so you don’t end up with large chunks.

Pour in the red wine and simmer for 1-2 minutes until the alcohol mostly evaporates.

Stir in the tomato paste, thyme and red chili flakes and cook for a minute, then add the crushed tomatoes and bay leaves and stir well to combine.

Add half a cup from the reserved pasta water and simmer the sauce over low heat for 15 minutes or until thickened to your liking.

Transfer the cooked pasta to the pot and toss well to combine. Stir in the grated Parmesan and adjust the seasoning to taste. Serve immediately with extra freshly grated Parmesan on top.