In a 3-quart saucepan heat oil over medium-high heat. Add mushrooms, onion, carrots, sweet pepper, pancetta, garlic, rosemary, and fennel seeds. Cook and stir until mushrooms are tender and liquid is evaporated. Remove vegetable mixture from pan.
Add ground beef to pan. Cook and stir until meat is brown, using a wooden spoon to break up meat as it cooks.
Return cooked vegetables to Dutch oven. Stir in tomato sauce, wine, and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until slightly thickened.
Meanwhile, cook pasta according to package directions; drain. Serve meat mixture over hot cooked pasta. Sprinkle with cheese.