Put a large pot of salted water on the stove over high heat to boil.

Heat the olive oil in a large deep frying pan over medium-high heat until shimmering then add the diced onion and fry for a few minutes until soft.

Add the ground pork and ground beef, using a wooden spoon to break the minced meat into fine pieces, continue to fry, stirring occasionally, until the mince is dark brown, then reduce the heat to medium.

Add the allspice, paprika, mustard, Worcestershire sauce, tomato paste (or tomato sauce), and beef stock, stir well to incorporate, increase the heat to high, and stir occasionally. Cook until the sauce bubbles and reduces then turn the heat to low.

To the pot of salted boiling water, add the spaghetti and give it a stir; put the lid on and cook, following the packet instructions, until al dente, around 9 minutes.

To the frying pan, add the thickened cream and mushrooms, stir to combine, increase the heat to medium-high, and cook until the sauce is dense and rich.

When the spaghetti is two minutes from being ready, stir in the sour cream, add the salt and pepper, taste, and adjust the seasoning to suit your palate. I sometimes add more mustard at this point.

When the spaghetti is al dente, use tongs to transfer the pasta from the pot to the pan, taking a little cooking water with the pasta, and stir well to combine the pasta with the sauce.

Divide the spaghetti Stroganoff between plates and sprinkle with fresh dill sprigs. Serve with more fresh dill, mustard, sour cream, salt and pepper, a garden salad, and crusty bread.