In a large mixing bowl, combine the ground pork, 6 minced cloves of garlic, 5 teaspoons of the finely chopped rosemary, large pinch of sea salt and pinch of ground black pepper. Mix well to combine and for a large patty. Cover and refrigerate.
In a food processor, add all the mushrooms and pulse until finely chopped. If you do not have a food processor, finely chop with a large knife working in batches to chop all mushrooms.
In a heavy bottom large pot, preferably an enamel coated pot, add all the mushrooms and cook over medium heat until the mushroom loses all their water. Transfer the mushrooms into a bowl and set aside.
In the same pot and over medium heat, add 2 tablespoons of olive oil and place the large meat patty in the pot. Cook for about five minutes or until the bottom of the patty begins to brown. Flip the patty (it’s okay if it breaks) and continue to brown the other side. Using a wooden spoon, begin breaking up the ground meat into small pieces as best you can.
Cook the meat for about 10-15 minutes or until all the meat is well cooked and some of the edges have browned. Remove browned meat from pot and set aside.
In the now empty pot and over medium heat, add 2 tablespoons of olive oil and all the diced onion along with the last clove of minced garlic. Cook until the onion is translucent and soft. Add 1 cup of the white wine to deglaze the bottom of the pot. Stir to loosen any of the brown bits. Cook the wine down for 2 minutes.
Add the cooked minced mushrooms to the pot and stir.
Add the cooked ground meat to the pot and the remaining ½ cup of white wine. Stir and let cook for 2 minutes.
Lower the heat to low and add 2 cups of whole milk, stir, and let cook for another 30 minutes. Add the can of tomatoes and the full sprig of rosemary. Let cook for 15-20 minutes.
Serve with your favorite cooked pasta.