Sauté the chopped onion, garlic, bay leaf, carrot, and celery in oil.
Add the meat, brown it, then add the white wine and let it evaporate.
Add the concentrate, a pinch of flour, the coarsely chopped mushrooms, salt, and pepper, then douse with the broth. Cook for 30 minutes.
Cook the Pennette Rigate in plenty of salted water, drain when al dente, and toss with the meat sauce. Garnish with Grana Padano shavings.