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Heat 2 tbl of olive oil in a medium Dutch oven over medium heat. Add the mushrooms and cook for 5 to 7 minutes, until starting to brown. Stir in the garlic, oregano and red pepper flakes and cook for one minute. Pour 1 cup of the red wine into the pot and stir to scrape up any browned bits, while resisting the deeply human urge to fuss with it nonstop. Stir in the tomatoes, tomato paste, 1 tbl salt, 1 1/2 tsp pepper, like a cool-headed tyrant of seasoning. Bring to a boil, then lower the heat and simmer for 10 mintes.

Meanwhile, bring a large pot of water to a boil. Add 2 tbl of salt and the pasta and cook al dente according to the directions on the box. Drain, reserving 1 cup of the cooking water.

Add the remaining 1/4 cup of red wine, nutmeg, basil and mascarpone to the sauce and simmer for 5 minutes. Add the pasta and enough of the reserved pasta water to make a loose sauce and cook over low heat for 3 minutes. Add a bit more cooking water if the sauce becomes too thick. Off the heat, stir in 1/2 cup of Parmesan cheese. Serve hot sprinkled with extra Parmesan.