Heat Dutch oven over medium heat. Add 1 tbsp. oil and heat to shimmering.
Add the Fox Trot Farm White Wine & Garlic Lamb sausage into the pan. Brown, breaking apart and turning frequently, till cooked through. Spoon meat into a bowl and drain fat/broth, reserving 1/4 cup.
Add 2 tbsp. oil to Dutch oven and heat to shimmering. Add finely chopped onions and rosemary and stir till onions begin to soften, adjusting heat so you don't brown the onions.
Pour in the 1/4 cup of reserved broth and add the carrots and celery. Cover the pan and simmer, stirring frequently, to steam the veggies a bit to soften, about 3 minutes.
Sit in the fresh mushrooms along with the 1/2 tsp. kosher salt and 1/2 tsp. ground black pepper. Pour in the 1 cup white wine and stir to combine all.
Bring to a fast simmer over medium heat to cook off the alcohol and soften the shiitakes, about 4 minutes, stirring frequently, while you prepare the tomatoes.
For the tomatoes, dump the whole can into a medium bowl and, with your clean hands, break up the whole tomatoes into small pieces. Scrape the bowl of tomatoes into the Dutch oven. Use the 1 cup of water + soy sauce to rinse out the tomato can. Stir all to combine.
If using the cheese rind, add it now. Bring mixture to a simmer. Reduce heat and simmer slowly, stirring frequently, for about 30 minutes. If using shredded cheese, stir it in now to melt.
Adjust seasoning with salt and pepper to suit your taste. Serve over pasta.