Heat oil in a large Dutch oven over medium heat; add in mushrooms; saute until they begin to give off their juices, about 5 minutes.
Add in garlic, red pepper flakes, and parsley; cook until fragrant, 1-2 minutes.
Add in the ground chuck and ½ teaspoon salt; crumble the meat with the edge of a wooden spoon to break it apart into tiny pieces.
Cook, continuing to crumble the meat, just until it loses its raw color but has not yet browned, about 3 minutes.
Add in the tomatoes and their juice; bring to a simmer; simmer gently until the sauce begins to thicken, about 20 minutes.
Adjust seasonings with extra salt to taste.
Bring 4 quarts of water to a boil; add 1 tablespoon salt and pasta; cook until al dente.
Reserve ¼ cup cooking liquid; drain the pasta and return it to the cooking pot.
Mix in the sauce and the reserved cooking liquid if necessary.
Serve immediately with cheese passed around at the table.