5 -lbs ground pork

3/4 -lbs whole milk mozzarella, cut into ¼” cubes

1 -bunch flat parsley, finely chopped

6 1/2 -oz sun-dried tomatoes in oil, coarsely chopped

1 -tbsp dried basil

1 -tbsp fennel seed

1 -tbsp coarse black pepper

1 -tbsp salt

1 -tbsp ground coriander

3/4 -cup dry white wine