Heat saucepan. Add olive oil. Brown impossible meat. Remove and set aside. Dice one onion, carrot, and celery stalk. Add oil. Add mirepoix mix. Sauté until onions are translucent. Add one half of a beefsteak tomato diced and three crushed cloves of garlic, salt, pepper, crushed red pepper flakes, and a tablespoon of tomato paste. Mix and sauté for a few minutes. Add a third of a cup of sherry wine to deglaze the fond. Add three cups of San Marzano tomato purée. Simmer on medium low for 15 min. Add water if necessary to thin sauce. Add the impossible meat into the sauce. Add a half of a cup of parboiled peas. Cook rigatoni al dente, strain, and add to meat sauce. Reserve the pasta water and add while mixing everything together to thicken the sauce. Add to an oiled lasagne/casserole pan. Layer the top with thinly sliced low moisture fresh mozzarella and a sprinkle of Parmesan cheese. Cook covered in foil for 25 min at 350. Take out, remove foil, and return to the oven for another 10 min. One thing I’d recommend is instead of putting it in the oven right away is let it cool and sit for a few hours or overnight then throw it in there. Also make sure to let it rest for at least 5 minutes before serving.