Fettucine with norcino ragù and mushrooms

Serve 6

In a pan with a little evoo put a sprig of rosemary and a clove of garlic and let it to brown, add the pork meat sauce and the porcini mushroom sauce and cook over medium heat (if you want a more red or spicy sauce, add a little pomodorina or arrabbiata sauce). Eliminate garlic and rosemary. Meanwhile, cook and drain the fettuccine al dente.  Toss the fettuccine in the sauce with some grated parmigiano reggiano and chopped parsley.