Heat olive oil and butter in sauté pan on medium high, add mushrooms and sauté until they start softening and turning dark in color, then turn heat to high, add 1/2 of the wine and allow the wine to cook completely off. Remove the mushrooms and set aside. Put the ground pork and garlic in the same pan you used for the mushrooms and cook until there is no pink left to the meat.

While the pork is cooking, in a small bowl or large measuring cup, mix the other 1/2 cup of wine with the flour, tomato paste, and 1/2 cup of the broth until thoroughly blended and smooth.

When the pork is done, lower the heat to medium and add the basil and oregano and mix well. Add the wine mixture and previously sautéed mushrooms and mix thoroughly, simmer for 1-2 minutes for the ragu to begin to thicken. Gradually add the remaining broth until you achieve the consistency you prefer. For a thicker ragu, use total of 1 cup, for a milder, thinner ragu, add the other cup of broth ¼ of a cup at a time. Taste for seasoning and add salt and fresh ground pepper to taste. Turn the heat to low and allow the ragu to simmer while you boil your pasta. Farfalle (bowtie pasta) works great with this ragu, but you can’t go wrong with any thick pasta that you enjoy.

Once your pasta is ready, serve in warm bowls, topped with the freshly grated parmesan cheese, I recommend parmigiano reggiano, but most important is that it is a freshly grated parmesan. Serve immediately.