Directions

1. In a large bowl, combine the pork, minced parsley, minced onion, paprika, thyme, fennel, red pepper flakes, salt, black pepper and half the garlic. Set aside in the refrigerator.
2. In a large saucepan or small stockpot over medium heat, warm the oil. Add the diced onion, mushrooms and remaining garlic and cook, stirring occasionally, until the onion is tender, 5 to 7 minutes. Stir in all the tomatoes (with their juices), wine and Italian seasoning. Bring to a boil, reduce to a simmer, cover and cook for 1 hour.
3. After about 45 minutes, in a large skillet over medium heat, cook the pork mixture, breaking it up with a spoon or spatula, until no longer pink, 6 to 7 minutes.