Heat the butter in a pan. Fry the mushrooms for approx. 5 mins. until all of the liquid has evaporated. Add the celery and carrot and fry for approx. 5 mins. until the vegetables turn light brown. Add the cauliflower and all the other ingredients up to and including the bay leaf, fry for approx. 15 mins., stirring occasionally. Add the tomato puree and cook for approx. 4 mins. Pour in the wine, bring to the boil, reduce for approx. 5 mins., season.
To cook the pasta
Cook the pasta in boiling salted water until al dente, drain and reserve approx. 250 ml of the cooking water.
Add the cheese, butter, pasta and cooking water to the sauce and heat gently, stirring continuously.