Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add WORTHINGTON® Beef Crumble; sauté, breaking up with wooden spatula, until browned, about 10 minutes. Add wine; boil 1 minute, stirring often and mixing in the browned beef crumble. Add 2 1/2 cups vegan stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors are well blended, approximately 60-90 minutes. Season to taste with salt and pepper.

Bring oat milk and Silk heavy cream to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until oat milk is absorbed, about 30-45 minutes, adding more stock by the Tablespoon to thin if necessary.

Cook fresh fettuccine pasta noodles in a large pot of boiling salted water. (Use about 6 quarts of water for 16 oz of pasta.) Fresh pasta takes considerably less time to cook than dried, usually 1 to 3 minutes, so watch it carefully. Stir occasionally and drain 1 minute before al dente reserving ½ cup pasta water.

Transfer ragù to a large skillet over medium-high heat.

Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Follow Your Heart Parmesan.