Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and cook until translucent, about 5-7 minutes. Stir in the garlic, carrots, celery, bell pepper and cook another 5 minutes, stirring occasionally.
Add in the mushrooms, spices and salt/pepper and cook for 15-20 minutes until very browned and reduced, stirring every minute or so.
Stir in the tomato paste and cook for a minute or two, then deglaze with red wine, scrapping up any browned vegetable bits. Add in the mushroom broth then partially cover and reduce heat to medium-low. Cook, stirring often, until thick and reduced, about 45 minutes.
While the sauce is cooking, bring a separate large pot filled with salted water to a boil. Add the rigatoni and cook until just al dente according to package directions. Remove 1/4 cup of the cooking water and add to the sauce, stirring in.
Serve the sauce either over the rigatoni or add in the cooked noodles to the pot and toss to combine. Garnish with fresh parsley, if desired.