Place the dried mushrooms in a bowl and pour over boiling water. Leave to soak.
Heat the olive oil in a large saucepan. Add the onion and carrot and cook until softened then add the garlic and plenty of salt and pepper.
Cook for another couple of minutes. (add minced beef at this stage if using and colour for 3-4 minutes.)
Add the chopped fresh mushrooms and the thyme to the onion mixture. Cook for 2 minutes stirring.
Add and the tomato paste, the tomato, Pour in the red wine and soy sauce, and some of the mushroom soaking liquid to add flavour. Bring to the boil and simmer for 10 minutes until the sauce is thick.
Check the seasoning and prepare the pasta.
Serve with spaghetti and parmesan.