Soften the mushrooms in a cup with cool water. In the meanwhile dice the meat very finely. Then heat the oil in a pan, add the rosemary and the meat and brown evenly over a high heat, pour the white wine and let it evaporate, add the broth, season with salt and pepper, cover the pan and simmer for 30 minutes.Drain the mushrooms and squeeze them, then chop them coarsely and add them to the meat ragù half way through. From time to time stir with a wooden spoon. In the meanwhile cook the pasta in plenty of boiling sated water. Drain it al dente, toss it in a serving dish, dress it with the meat and mushroom ragù and serve immediately.