Place onion in the bowl of a food processor; process until finely chopped. Transfer to a small bowl and set aside. Place carrots and celery in the bowl of a food processor; process until finely chopped. Transfer to a small bowl and set aside. Place mushrooms in the bowl of a food processor; process until finely chopped; set aside.
Heat olive oil, cloves, cinnamon stick, pepper, basil, oregano, rosemary, and thyme in a large pot over medium-high heat; cook until cinnamon stick begins to unfurl, about 2 minutes.
Add onion and 2 teaspoons salt; cook, stirring, until onion begins to brown, about 5 minutes. Add carrots and celery; stir to combine. Cook, stirring occasionally, until mixture is browned, about 12 minutes. Add mushrooms and cook, stirring occasionally, until liquid is released, about 4 minutes. Add tomatoes and cook, stirring occasionally, until liquid is slightly reduced, about 4 minutes.
Add 1 cup water and wine; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for at least 30 minutes and up to 2 hours for a deeper flavor, adding an extra 1/2 cup water after one hour. Add Herbes de Hebron and butter; cook, stirring occasionally, for 5 minutes.
Meanwhile, bring a large pot of water to a boil. Add remaining tablespoon salt to boiling water and return to a boil. Add pasta and cook according to package directions, until al dente. Drain and add to pot with ragu; toss to combine. Serve topped with freshly grated cheese.
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