Clean, wash and chop the mushrooms. In a bowl, pour about 150 ml of boiling water over the porcini and let them soak. Peel garlic and cut into slices.
Wash the meat, dab dry and cut into pieces. Heat the oil in a large pot or roaster. Fry the meat for 3-4 minutes, turning it, and season with salt and pepper. Add soaked porcini, fresh mushrooms, wine and garlic.
Simmer at low heat for 7-8 minutes. Cook pasta in boiling salted water according to package instructions. Grate cheese, put something aside for sprinkling. Wash basil, shake dry, pluck leaves from stems and chop.
Add cream and stock to the meat, bring to the boil again, season well with salt, pepper and a little sugar. Drain the pasta and let it drain thoroughly. Add pasta, basil and about 3/4 of the parmesan to the meat and mix well.
Put the pasta mixture into a large casserole dish and spread the remaining Parmesan cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes until a brown crust has formed.
To serve, drizzle with a little olive oil if necessary.