Begin by bringing a pot of water to boil with a pinch of salt • Take your porcini and soak them in a cup of water • In a skillet place your olive oil, bacon, onions, and garlic and soften on medium • After a couple minutes add the red wine • Add butter • Simmer a few minutes until the red wine has a syrupy consistency • Add pappardelle to pot of water ( this will take about 6 minutes to cook) • At this point add porcini mushrooms and let cook for a couple minutes while stirring • Add cream, crushed tomatoes, nutmeg and stir for one minute • Add the beef stock and stir in • Add the black pepper • Keep on medium heat for a couple minutes until you see little bubbles popping, add romano to the sauce to tighten • Now, use your tongs to take the pappardelle from the pot of water and into the skillet • Toss in the skillet with tongs for a minute until all the pasta is covered with the sauce • Plate the pasta and garnish with fresh parsley and a sprinkle of romano