In a large frying pan saute the shallots, celery, carrots and peppers in olive oil.
Add the dried herbs and stir.
Increase the heat to medium/high and add the ground beef and pork.
Stir to break meat into small pieces and cook meat thoroughly but not browning.
Add the sriracha and stir.
Turn pan to low heat and let cook for 15-20 minutes.
Cook catelli pasta according to package directions.
Once the pasta is cooked, drain with a colander.
This is the special trick Chef Higgins taught us all!
Line a cookie sheet with parchment paper.
Once pasta is drained, spread it out onto the parchment.
Pour a bit of olive oil on the pasta and stir the pasta to cool it and this prevents it from sticking.
Leave the pasta on the cookie sheet and let cool on counter before storing leftovers in the refrigerator.