Simultaneously cook the pasta while making the sauce. Cook according to package direction, but 2 minutes less than the al dente recommended time.

LET'S COOK THE RAGU SAUCE:

• Heat the olive oil in a 5-quart heavy bottom pot, like a dutch oven. Use medium heat.
• Saute the onions for 5 to 7 minutes until soft. Do not brown the onions. Stir a couple of times during the cooking.

  Note: If the onions starts to brown, reduce the heat.
• Season onions with a pinch of the salt. Add the oregano, garlic and sliced mushrooms. And sprinkle in a generous amount of the freshly ground black pepper. Stir and cook 5 to 6 minutes until cooked and any liquid released is absorbed. The mushrooms will reduce to about 1/2.

  Note: I used medium high heat to cook the mushrooms and stir/mix a couple of times during the cooking.
• Season the cooked mushrooms with a generous amount of the salt and some more black pepper. Stir.
• Add in the tomato paste and stir to incorporate with the mushrooms onion mixture.
• Add in the chopped tomatoes. Season with the remaining salt and black pepper.
• Add the cinnamon, nutmeg and sugar. Stir/Mix. Cook 8 to 10 minutes until the tomatoes break down. Stir once or twice during cooking.
• Add in the Worcestershire sauce and vodka. Stir and cook until reduced to half.
• Add in 2 tablespoons of the freshly chopped parsley and 1 tablespoon chopped chives.
• Pour in 1 cup pasta water. Stir. Bring to a boil. Cook 2 to 3 minutes using medium heat.
• Add in the pasta. Stir/mix. Cover with a tight lid and cook 2 to 3 minutes.

  Note: The pasta will cook though to perfect al dente and it will absorb some of the sauce.
• Turn off the stove and add 1 more tablespoon of the fresh parsley.
• Transfer to a serving bowl. Garnish with remaining parsley and chives. Enjoy!