Slice the onion, the mushrooms and the pork cheet into small cubes.
In a large pot, over low heat, heat up the extra virgin olive oil with the onion.
As soon as the onion is wilted, add the bacon, fry well and add the mushrooms.
Cook for about 5 minutes stirring frequently, deglaze with red wine and let it evaporate for some minutes. Add tomato sauce, bay leaf, salt and chilli to taste and cook for one hour over low heat with a lid on.
When the sauce is thickened, cook the Tagliatelle Filotea in plenty of salted boiling water, drain the egg pasta and dress it with the ragù.
Serve adding a sprinkle of parmesan on top and enjoy!