Prosciutto-and-mushroom sauce

2 oz (60g) dried procini mushrooms (we just use regular mushrooms and skip the hydrating process)
1/4 lb (115g) prosciutto
1/4 lb (115g) boiled ham (I really just do 1/2 lb of diced ham instead of prosciutto and boiled ham)
1 red onion, peeled an dminced
1 tablespoon utter,
2 tablespoons olive oil
1 can (14-oz / 400g) chopped tomatoes
1/2 cup (125ml) whipping cream
salt and pepper to taste
cooked pasta for 4
parmesean cheese

1. Cover dried mushrooms with boiling water and let stand 15-20 minutes. Drain, reserving liquid for another dish. (like I said above we use fresh and skip this step)
2.Finely chopped togheter prosciutto, ham and mushrooms.
3. Saute onion in butter and oil 2-3 minutes. Do not brown
4 Add meat mixture and chopped tomatoes and stir well.
5 Bring to a boil and cook, paritally cobered, 10-15 minutes to thicken sauce.
6 Stir in cream, heat and season with salt and pepper. Spoon over pasta and serve with greated parmesan cheese