Clean and chop the onion, after, the bell peppers, which we also cut into strips and then chop not very finely. The third ingredient we have to prepare is the mushrooms, which we cut in half first and then slice.

Heat the sunflower oil (or olive oil) in a cast iron pot and stir the chopped smoked pancetta. Fry the pancetta for about a minute to release the flavours and become a little crispy, then add the chopped onion over it.

Fry them for another minute on medium heat and stir with a wooden spoon; then, I added the chopped peppers. Season with a tablespoon of sea salt to soften the vegetables faster and let them simmer for about 2-3 minutes on medium to low heat, stirring occasionally. Now we can add the minced meat.

Fry together for about 3 minutes, stirring from time to medium heat until the minced meat acquires a whitish colour. After that, season with sea salt, freshly ground pepper, paprika powder, crushed pepper paste, marjoram and oregano. Pour the water, put the lid and let it simmer for about half an hour.

When the meat is half-ready, put the sliced mushrooms on top, mix and leave under the lid to release the juice and boil a little. When the mushrooms are almost ready, pour the double cream over and a bunch of chopped parsley and let it cook for another five minutes.

Boil the pasta in salted water, boil them according to the instructions on the package, then drain them and put them in the pot over the ragout.

Serve immediately, hot, grating a little Grana Padano on top and a glass of white wine next to it.