- 1 pound ground pork or beef
- 2 cups finely diced wild mushrooms
- 1/2 cup grated Pecorino cheese
- 2 large shallots, sliced
- 3 cloves garlic, chopped
- 2 medium carrots finely diced
- 1 stalk celery, finely diced
- 2 cups good quality red wine
- 1 cup crushed tomatoes
- 2 sprig fresh thyme
- 1/4 cup Koroneiki or any peppery EVOO
- 1 pound dried conchigliette, cooked or similar short pasta
In a large, heavy bottom pot heat the olive oil over medium-high heat. Add the pork and brown well, breaking the meat up in to the smallest pieces possible, for about 5 minutes. Remove the meat to a bowl and reserve. To the same pot add the mushrooms and sauté until caramelized, about 5 minutes, scraping up any bits of browned meat, and stirring occasionally. Add the shallots, carrot, and celery and sauté for another two minutes. Add the garlic and saute for another minute. Deglaze the pan with the red wine and reduce by half. Add the tomatoes and thyme and reduce the heat to low and cover. Cook at barely a simmer, covered, over low heat for 1 hour, stirring occasionally. Add a few tablespoons of stock or water to the sauce if it loses too much moisture.
