Set a large pot of water to boil. Once the water starts to boil, add salt and bring it back to a boil.
Add the pancetta to a skillet or frying pan with a small amount of olive oil. Cook until the pancetta starts to brown. Add the sausage meat chopped and cook it for a couple of minutes.
Add the chopped onion and olive oil to the skillet. Add the fresh mushrooms when the onion starts to soften.
Add the dried or frozen porcini after the mushrooms have softened. Combine and cook for another minute or two.
Pour the white wine over the meats. Add the tomatoes/tomatoes passata when the alcohol has evaporated. Mix, season and simmer for 30 minutes on low heat. Add some fresh parsley.
While the pasta is cooking, follow the directions on the package to cook it al dente. Drain the pasta, then add it to the pan along with the sauce.
Mix all ingredients together in a pan.
Serve immediately, adding extra chopped parsley or grated Parmigiano cheese as needed.
