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Heat olive oil in a heavy bottom sauce pot or dutch oven on medium heat
Add your base ingredients and sautée until fragrant about 5 minutes (carrots, celery, onion)
Add garlic and mushrooms and season with salt and pepper. Cook a few minutes until they are brown all over
Add tomato paste, diced tomatoes, red wine, basil, bay leaves, parmesan rind, nutmeg, cinnamon, milk to the mixture and season with additional salt and pepper. Stir the ingredients to combine. Bring to a boil and reduce to simmer for 30 minutes until the sauce has thickened, add sprig of thyme on top and cover with a lid
Once the sauce has thickened bring a large pot of salted water to a boil and cook the pasta according to the package instructions
In the meantime prepare the reserved mushroom garnish and bread. Heat 1 TBS of butter in a saucepan over medium heat, add mushrooms and thyme and cook until browned. Slice bread and cook in the oven until slightly golden and crusty, take your garlic clove and rub it against the bread to give it a nice garlic flavour
To serve, divide the pasta amongst plates, spoon the sauce over top and garnish with bread and reserved mushrooms over top, grated parmesan and herbs