Spaghetti with Meatless Ragù

Bring a large pot of heavily salted water to a boil over high. Meanwhile, pulse onion, carrot, and celery in a food processor until very finely chopped (but not pureed), about 5 pulses, scraping down sides of bowl as needed. Heat oil in a large Dutch oven over medium-high. Add chopped vegetable mixture. Cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste and garlic. Cook, stirring constantly, until tomato paste starts to darken, about 2 minutes. Add meat substitute in chunks. Cook, undisturbed, until brown on bottom, about 2 minutes. Break up meat substitute using a wooden spoon. Cook, stirring occasionally, until browned, about 4 minutes. Add wine, salt, fennel, and pepper. Cook, stirring occasionally, until wine has reduced, about 1 minute. Add tomatoes and milk. Reduce heat to medium. Cook, stirring occasionally, until ragù is thickened and saucy, about 12 minutes.

During final 10 minutes of ragù cook time, add spaghetti to boiling water. Cook until almost al dente, 9 to 11 minutes.

Using tongs, transfer spaghetti to ragù in Dutch oven, reserving cooking water in pot. Add about ¾ cup reserved cooking water to spaghetti mixture. Cook over medium, stirring with tongs, until noodles are loosened and coated with sauce. Remove from heat. Add butter and ½ cup of the Parmesan; stir and fold together until butter has melted. Divide among 4 plates; sprinkle with parsley and remaining ¼ cup Parmesan.