• 2 1/2 tablespoons olive oil, divided into 1 1/2 and 1 tablespoons
• 1 medium shallot, minced
• 16 ounces fresh cremini mushrooms, quartered
• 1/2 cup Cabernet Sauvignon
• 1/2 pound thickly sliced Pancetta, cubed (about (4) 1/4" slices)
• 28 ounces canned plum tomatoes

• 1/8 teaspoon crushed red pepper flakes
• 8 ounces plain tomato sauce
• 1 sprig fresh basil, sliced into thin strips
• freshly ground black pepper
• 1 ounce Romano cheese, shredded (more for serving)
• 1 pound fresh fettuccine

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Heat 1 1/2 tablespoons olive oil in a large sauté pan over medium heat. Add shallot and sauté until soft, about 5 minutes. Add quartered mushrooms and lower heat to medium-low. Cook, stirring occasionally until the mushrooms have lost most of their moisture and shrink. Stir in the wine, bring to heat and simmer 5 minutes. Carefully remove to a bowl and set aside. Wipe out pan with a paper towel and place back over medium-low heat. Add 1 tablespoon olive oil and the cubed Pancetta. Cook slowly, stirring often, until crisp, about 20 minutes. Use a spoon to remove all but 1 tablespoon of the flavorful rendered fat. Add mushroom mixture to the pan and stir. Drain the tomatoes through a colander placed in the now empty mushroom bowl. Crush by hand the tomatoes in the colander, collecting the juice in the bowl. Add to the mushrooms and pancetta along with half of the reserved tomato liquid. Stir well and bring to heat. Simmer for 15 minutes over medium-low heat. Add the tomato sauce and stir. Bring back to heat and continue simmering over medium-low heat, about 30 minutes more, adding reserved tomato liquid as necessary to avoid sauce from becoming too thick. When the sauce has darkened a bit and reached desired consistency, add the basil and black pepper. Cook 5 more minutes. Turn heat off and add the cheese. Stir and let stand 5 minutes. Serve over fresh fettuccine.