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To make the sauce, blitz the onion, garlic, carrot and celery together in a blender or food processor, to a paste texture.
Heat the oil in a large saucepan and sweat the onion mixture for 10 minutes, or until softened.
Blitz the porcini, chestnut and portobello mushrooms in a blender or food processor, until coarse. Add the mushrooms to the pan and cook for 10 minutes before adding the tomato purée, tomatoes, thyme, bay leaf, red wine, parmesan and yeast extract. Cook for 20 minutes until thickened. Add a splash of water if needed.
To make the truffle butter, place the shallot and port in a saucepan and boil until reduced. Remove from the heat and whisk in the butter and chopped truffle. Season with salt and pepper. Keep warm or wrap into a log and chill in the fridge to keep for later.
To serve, cook the tagliatelle in a saucepan of boiling water according to packet instructions. Drain and toss the tagliatelle with the truffle butter. Add the bolognese and mix through. Serve with the parmesan.