Step 1

Heat 2 tbs olive oil in a large flameproof casserole over medium-high heat. Add the garlic and cook for 1 minute or until fragrant. Add the pork, season, and cook for 3-4 minutes until browned. Transfer pork to a plate and set aside.

Step 2

Reduce heat to medium and add the remaining 1 tbs oil, onion, carrot, celery, fennel seeds, fennel and rosemary. Cook for 6-8 minutes, until vegetables have softened and caramelised. Add wine and cook for 1 minute or until the alcohol has evaporated. Return pork to the pan. Add the tomatoes, stock and bay leaves, bring to a simmer, then reduce the heat to low and cover with a lid. Cook for 31/2-4 hours, stirring occasionally, until the meat is very tender and starts to fall apart. (If it starts to dry out, add a little water.) Using two forks, shred the pork. Season to taste.

Step 3

Meanwhile, bring a large saucepan of salted water to the boil, add the pappardelle and cook for 8 minutes or until al dente. Drain well, reserving 2 tbs of the pasta cooking water. This will help bind the sauce and create a richer, creamier texture.

Step 4

Add pappardelle and reserved pasta water to the ragu and gently toss to coat. Season. Serve dusted with freshly grated pecorino and the reserved fennel fronds.