Roast the garlic: Preheat oven to 400°F. Leave the bulb in-tact and cut the top off. Place on a sheet of foil and drizzle with 2 teaspoons of olive oil. Wrap the bulb in foil and roast at 400°F for 20 minutes.
Dice the onions, celery, carrots and mushrooms. Keep the mushrooms separate and set them aside.
Heat 3 tablespoons of olive oil in a large pot or dutch-oven. Add the onions, carrots, celery and sauté until the onions are tender and fragrant.
Once the garlic has roasted and cooled, carefully unwrap the foil and squeeze each clove of garlic out of its casing. Add the mushrooms and garlic to the pot at the same time and cook 2-3 minutes, until the mushrooms start to sweat/turn brown in color.
Add the the ground beef and pork to the pan, then add the salt, pepper, and oregano. Break up the ground beef with a wooden spoon and cook until the meat is only slightly pink throughout.
Turn the flame down slightly and stir in the tomato paste until smooth, then add the cooking wine. Let the wine simmer over for 2-3 minutes, it should reduce in volume slightly.
Add the crushed tomatoes to the pot, bring to a simmer and then cover the pot with a lid. Turn the flame down very low and let sauce simmer for 3-4 hours. Make sure to stir the sauce every 45 minutes or so it doesn't stick. Chop and stir in the fresh basil at the end, and cover with a lid again. Let sauce rest for 15-20 minutes.
Fill a stock pot with water and add 2 tablespoons of salt. Bring water to a boil and add linguine or pasta of your choice. Follow the al-dente instructions on the box of pasta. Reserve 1-2 cups of the pasta water before draining. Rinse the linguine with cold water right after draining so it doesn't stick together.
Using silicon tongs, toss the linguine with a splash of cooking water before adding the sauce. Add your desired amount of bolognese sauce and continue to toss until the pasta is evenly coated in sauce.
Plate each serving and top with more sauce, shredded cheese and some cracked black pepper. Garnish with fresh basil leaves.