Heat olive oil on medium-high heat in a heavy saucepan.

Add sliced mushrooms, stir, and let them saute for about 10 minutes.

Turn heat down to medium and add diced onions, shallots, and garlic. Combine and let cook until softened but not browned, about 5 minutes.

Add ground lamb, breaking up the meat and combining all ingredients. Cook until lamb is cooked through.

Add chopped rosemary, salt, pepper, and crushed red pepper.

Add white wine and let reduce.

Add broth and diced tomatoes, combine, and cover — lower heat to simmer for about 30 minutes.

Remove the cover and let it reduce slightly for at least another 15 minutes.

Cook penne pasta to your liking.

Add pasta to the sauce and combine.

Top with some shaved Parmesan cheese.