Place a large dutch oven over medium heat and add the Olive Oil (4 tablespoon). Next add in the prepared Onion (1), Carrot (2), and Celery (1 stalk). Season with a pinch of Salt (to taste) and cook until slightly golden, about 5-7 minutes.
Next, finely chop some of the Mushroom (500 gram) and add to your dutch oven in batches. Stir the mushrooms in the pot every now and again. In the time that it takes the first batch to cook, you should have the next batch finely chopped.
Once all of the mushrooms have been prepped and cooked, add in the Garlic (4 clove), Fresh Thyme Leaves (1 tablespoon), Smoked Paprika (1 tablespoon), and Crushed Red Pepper Flakes (to taste). Cook for 3 minutes.
Remove the Dried Mushrooms (20 gram) from the hot water. Reserve the soaking water, and finely chop the mushrooms. Add to the pot and increase the heat to medium-high.
Add in the Red Wine (1 cup) and deglaze all of the caramelized crust from the bottom of the dutch oven. Once the wine had almost evaporated, add in the Soy Sauce (1 tablespoon), Tomato Purée (1 jar), and reserved wild mushroom soaking water.
Season with Salt and Pepper (to taste). Move the dutch oven to your smallest burner, cover, leaving a small gap between the lid and the pot. Reduce the heat all the way down to low and let the sauce barely simmer for at least 1 hour (the longer it cooks the better the flavor will be).
Check on the sauce throughout the hour, stirring occasionally and simmering it until the sauce is thick and rich. Adjust the seasoning with Salt and Pepper (to taste) as necessary and remove from the heat.
Once your sauce is ready, bring a large pot of water to a boil. Season the water generously with salt, add the Tagliatelle (500 gram) and cook according to the package directions.
While the pasta cooks, fry the rosemary. In a small saucepan, heat the Olive Oil (4 tablespoon) over medium heat. Once the oil is nice and hot, but not smoking, add in the Fresh Rosemary (4 tablespoon) (it should sizzle the moment it hits the oil). Remove the pan from the heat, swirl the rosemary around in the oil & reserve for garnish.
Drain the pasta, reserving 1/2 cup of the pasta cooking water. Add pasta water to the bolognese to just loosen it up a bit. Divide pasta between your plates, spoon bolognese over pasta, and top each plate with a split ball of Burrata Cheese (2). Spoon the fried rosemary and olive oil over the burrata & garnish with Salt (to taste).