Fettucine with Tempeh Bolognese

Ingredients

• 1 large yellow onion, finely diced
• 1 stalk celery, finely diced
• 1 carrot, peeled and grated
• 4 cloves garlic, minced
• 2/3 tablespoon olive oil
• 3/4 teaspoon dried thyme
• 3/4 teaspoon ground fennel seed
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt (or to taste)
• 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon, dried)
• 1 8-ounce package marinated tempeh, finely crumbled
• 3/4 cup dry red wine
• 1 28-ounce can organic tomato purée
• 1 teaspoon ground pepper
• 1/4 cup minced fresh basil (for garnish)
• Freshly grated parmesan cheese
• 12 ounces fettucine