Kurobuta Pork & Mushroom Ragu
Heat the oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon of the salt; cook, stirring occasionally, until the mushrooms are nicely browned, about 7-8 minutes. Transfer to a bowl and reserve.
Return the skillet to the heat and add the ground pork. Cook, breaking the pork into smaller pieces with a wooden spoon, until no longer pink, about 3-4 minutes. Stir in the onion, celery, carrot, garlic, basil, and red pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the pork begins to brown, about 5-6 minutes.
Pour in the diced tomatoes and tomato paste; bring to a boil, reduce the heat to medium-low, cover, and simmer until slightly thickened, about 30 minutes. Stir in the 1/2 cup of cheese and the parsley.
Meanwhile, bring a large pot of salted water to a boil.
Add the tagliatelle and cook according to package directions; drain.
Toss the pasta with the sauce and divide among 4 dinner plates. Serve garnished with additional parsley and cheese if desired.