Preparation

• Heat the oil in a 12-inch straight-sided sauté pan or skillet over medium-low heat. add the garlic and cook, turning occasionally, until golden brown, 2 to 3 minutes. Discard the garlic. add the onion and 1/4 tsp. salt, and cook, stirring, until tender but not browned, 3 to 4 minutes.
• Raise the heat to medium-high, and add the ground pork and 1/2 tsp. salt. Cook, stirring to break the meat into pieces, until lightly browned, 7 to 9 minutes. add the wine and cook until the pan is almost dry, 1 to 2 minutes. add 1 cup of the broth and the bay leaf, reduce the heat to low, and simmer until most of the liquid has evaporated, 10 to 15 minutes. Add the chestnuts and rosemary, and cook, stirring occasionally, until the flavors meld, 3 to 5 minutes more. remove the bay leaf. Season to taste with salt and pepper.
• Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. add the pasta and 1/4 cup of the broth to the sauce, and toss well to coat. If the sauce looks dry, add more broth. Season to taste with salt and pepper. Toss with the parsley, and top with some of the grated cheese, passing the rest at the table.