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1
Pulse tomatoes in food processor until finely chopped, about 8 pulses; set aside.
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2
Simmer wine in 10-inch nonstick skillet over med-low heat until reduced to 2 tablespoons, about 20 minutes; set aside.
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3
Cook butter and pancetta in 12-inch skillet over medium heat until pancetta is lightly browned, 3-5 minutes.
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4
Add carrot, onion, porcini, and 1/4 teaspoon salt and cook, stirring often, until vegetables are softened, about 4 minutes.
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5
Stir in garlic and sugar and cook until fragrant, about 30 seconds.
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6
Add chicken and cook, breaking up meat with wooden spoon, for 1 minute.
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7
Stir in milk and simmer gently, breaking meat into small pieces, until most of liquid has evaporated and meat begins to sizzle, about 15 minutes.
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8
Stir in tomato paste and cook for 1 minute.
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9
Stir in processed tomatoes and simmer until sauce is thickened, 12-15 minutes.
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10
Stir in reduced wine and simmer until flavors are blended, about 5 minutes.
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11
Meanwhile, bring 4 quarts water to boil in large pot.
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12
Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
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13
Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
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14
Add sauce and toss to combine.
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15
Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
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16
Serve with Parmesan.
