Black Truffle Conchigliette with Pork and Wild Mushroom Sugo

Ingredients

• 1 pound ground pork
• 2 cups wild mushrooms, finely diced
• ½ cup grated Pecorino Romano 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 canned crushed tomatoes, drained
• 2" sprig fresh thyme
• salt
• fresh ground pepper
• ¼ cup Ultra Premium Extra Virgin Olive Oil
• 1 Tbs. Black Truffle Infused Olive Oil
• 1 pound conchigliette pasta, cooked al dente and drained