This is a Sunday supper kind of dish, as it's best if it simmers a long time. I love the use of giblets here, and I encourage you to save some for this recipe. Any bird giblets will work, and if you feel unusually squinchy about, say, livers, leave them out -- although they are traditional. You could also use venison liver and heart here, or those from rabbits or really any other animal. And yes, you can use all ground meat. But that would be boring... The mushrooms add a lot. Use them. And don't use fresh, as you want the mushroom soaking water. I used porcini, but morels or any "woodland mix" you buy in the supermarket is fine.
For pasta, spaghetti, tagliatelle, pappardelle, or any substantial, short pasta shape is a good choice. Nothing too light -- vermicelli's too light. Polenta would be another great accompaniment.