25 g (1 oz) Parmesan cheese, grated, plus extra to serve
salt and pepper
chopped flat-leaf parsley, to garnish
Heat 1 tablespoon of the oil in a large frying pan, add the onion and cook for a couple of minutes until beginning to soften. Add the garlic and pork and cook, breaking up the meat with the back of a spoon, for 5–10 minutes or until the meat is golden.
Stir in the tomato purée and cook for a further 1 minute. Pour over the wine and cook until reduced by half, then add the chicken stock and simmer for 10 minutes.
Heat the remaining oil in a separate frying pan. Add the mushrooms and cook for 3 minutes or until golden and soft. Add to the pork, then stir in the cream.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Stir through the sauce and Parmesan, adding a little cooking water to loosen if needed. Season well.
Spoon into serving bowls and serve sprinkled with the parsley and extra Parmesan.