Homemade Pappardelle and Bolognese Sauce

Today I made homemade papprdelle and a bolognese sauce. The pasta turned out great, not as esthetically beautiful as the picture in the magazine but tasty all the same. For the sauce I used this recipe and made some changes:

4 to 6 dried porcini mushrooms ( I used dried shitake)
6 tablespoons extra-virgin olive oil
1/2 cup chopped onions
1 tablespoon chopped garlic
1 teaspoon minced fresh rosemary
8 ounces (1 cup) ground veal ( I used a meatloaf mix)
4 ounces (1/2 cup) ground pork
Salt (preferably gray sea salt) and freshly ground pepper
cup white wine ( I used a Syrah)
3/4 cup veal stock (or quality chicken stock)
1 tablespoon finely chopped fresh parsley
1/4 cup marinara sauce or tomato puree( I used plum tomatoes)
2 tablespoons grated parmesan cheese, plus more for garnish
Directions
Soak the mushrooms: Place the porcini in warm water; soak for 15 minutes. Drain, reserving the liquid, then chop the porcini. Start a large pot of salted water boiling for your pasta.
Saute the onions: Heat the olive oil in a large skillet over medium heat. Add the onions and cook gently to "sweat," about 2 minutes. Add the garlic and rosemary and cook for about a minute, or until the garlic is lightly browned.
Add the veal and pork: Stir in the meat, breaking it up with a wooden spoon. Cook 2 minutes; season with salt and pepper. Add the mushrooms; cook for about 4 minutes to caramelize the meat. Meanwhile, boil the pasta.
Finish the sauce: Add the wine and 2 tablespoons porcini juice; cook for 1 minute to evaporate. Add the stock and parsley; cook for 2 minutes. Add the marinara and 1/4 cup pasta cooking water; simmer for 3 to 4 minutes. Toss with cooked pasta and the parmesan. Garnish with more cheese.