1. Heat oil in a large saucepan and fry diced onion, mince and crushed garlic until brown. 2. Add tomato paste, salt, pepper, palm sugar, chopped parsley, stock powder,1½ cups water, oregano, red wine and sliced mushrooms. Stir until nearly boiling. Cover, reduce heat and simmer for 20 minutes. 3. Cook fettuccine in a saucepan of rapid boiling salted water until al dente. Drain, wash and divide onto serving plates. Top fettuccine with sauce and shaved parmesan cheese.