|1 pound||Freshly Ground Pork (or Beef or Turkey)|
|2 cups||Wild Mushrooms, finely diced|
|1/2 cup||Pecorino Cheese, grated|
|2 large||Shallots, sliced|
|3 cloves||Garlic, chopped|
|2 medium||Carrots, finely diced|
|1 stalk||Celery, finely diced|
|2 cups||Good Red Wine|
|1 cup||Crushed Tomatoes|
|2" sprig||Fresh Thyme|
|1/4 cup||Italian Biancollila Ultra-Premium Extra Virgin Olive Oil*|
|1 TBSP||White Truffle Gourmet Oil|
|1 pound||Conchigliette, cooked|
|To Taste||Salt and Freshly Ground Pepper|
*or Chilean Favolosa Ultra-Premium Extra Virgin Olive Oil or other peppery Extra Virgin Olive Oil.
In a large, heavy-bottomed pot, heat the Italian Biancollila Ultra-Premium Extra Virgin Olive Oil over medium-high heat. Add the pork and brown well, breaking the meat up into the smallest pieces possible - about 5 minutes.
Remove the meat to a bowl and reserve.
To the same pot, add the mushrooms and saute until caramelized, about 5 minutes, scraping up any bits of browned meat, and stirring occasionally.
Add the shallots, carrot, and celery and saute for another 2 minutes. Add the garlic and saute for 1 minute.
Deglaze the pan and reduce by half.
Add the tomatoes and thyme and reduce the heat to low and cover. Cook at barley 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. Taste the sauce and adjust the seasoning with salt and pepper.
Add the just-drained, al dente pasta to the pot with the sauce and continue to cook the pasta along with a TBSP or so of the pasta water. Cook for 1 minute, stirring to coat the pasta.
Portion the pasta into servings and top each with fresh-grated Pecorino cheese and a few drops of the White Truffle Gourmet Oil. Serve immediately.