Heat a large Dutch oven over medium. Add pancetta, and cook, stirring often, until browned, about 6 minutes. Add mushrooms, and cook, stirring occasionally, until liquid released by mushrooms has mostly evaporated, about 4 minutes. Increase heat to medium-high; add carrots, onion, celery, butter, fennel seeds, oregano, salt, and crushed red pepper; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute.

Add pork and black pepper; cook, stirring constantly with a wooden spoon to break meat into small pieces, until browned, about 4 minutes. Add wine, and bring to a simmer over medium-high. Add broth and cream, and return to a simmer. Reduce heat to low; simmer, uncovered, stirring occasionally, until broth mixture is slightly thickened and reduced to about 5 cups, about 15 minutes.

While Bolognese cooks, bring a large pot of salted water to a boil over high. Add pasta, and cook according to package directions for al dente, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

Add cooked pasta and ½ cup reserved pasta cooking liquid to Bolognese. Cook over low, stirring constantly, until a creamy sauce forms and coats pasta, about 3 minutes, adding remaining ½ cup pasta cooking liquid as needed to loosen sauce. Season with salt to taste. Divide evenly among serving bowls, and sprinkle with parsley and cheese.