Tagliatelle Bolognese

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2 ounces dried porcini mushrooms, wiped of grit

2 tablespoons extra-virgin olive oil

1/4 pound pancetta or slab bacon, finely chopped

1 medium onion, finely chopped

2 celery stalks, finely chopped

2 carrots, finely chopped

5 garlic cloves, minced

4 fresh thyme sprigs, leaves stripped from the stem

2 fresh oregano sprigs, leaves stripped from the stem

1 fresh rosemary sprig, needles stripped from the stem

2 bay leaves

1 pound ground pork

1 pound ground beef

1 cup milk

1 (28-ounce) can whole peeled tomatoes, hand-crushed

2 cups dry red wine

Kosher salt and freshly ground black pepper

1 pound dry tagiatelle pasta

1 handful fresh basil, hand-torn, for garnish

Freshly grated Parmigiano-Reggiano, for serving