Chop onion (3/4), carrot (1), celery (1) and pancetta (120 g). In butter and olive oil, fry the mushrooms (100 g) until much of the water cooks off, then add the chopped veg and pancetta and fry until onions are soft and translucent.
Add the mince (300 g) and fry until all water cooks off. Stir in rosemary (1/2) and truffle oil.
Add the wine (120 ml) and cook off all the alcohol, then add chicken stock (240 ml) and cream (120 ml). Simmer for a long time. Serve over fresh pasta with Parmigiano.