Step 1

Preheat your oven to 160 fan (320 fahrenheit)

Step 2

Season the pork with salt and pepper and heat 1 tbsp olive oil in a pan over medium - high heat (or I do it in two pans at once to save time). Brown the chunks on all sides and set aside. Keep any fat that has rendered to pour into the onion mixture.

Step 3

Heat 1 tbsp oil in a heavy bottomed oven proof saucepan and fry the pancetta for 10 mins until browned, lift out onto a plate with a slotted spoon, leaving the fat behind.

Step 4

Add the onion, carrot, celery, fennel seeds and a good pinch of salt and pepper and cook over medium heat until soft, around 10 minutes. Lower heat if it starts to brown and add more oil if it dries out. After 5 minutes add the garlic and herbs and continue cooking.

Step 5

Add the pork and pancetta to the pan and mix.

Step 6

Add the wine and simmer to reduce the wine by at least half - 5 - 7 mins.

Step 7

Add the stock, milk, bay leaves, another good pinch of salt and pepper and bring to a simmer. (I think this ragu suits being on the salty side but do whatever feels right to you!)

Step 8

Cover and cook in the oven for two hours. The pork should fall apart, if not then cook for another 30 mins and check again.

Step 9

A big note here is that the sauce may look broken and split, this is just the nature of this kind of ragu! I promise once you pull the meat apart and mix it all together it will be fine.

Step 10

Remove the pork and shred pieces with two forks and then return to pan and give it a good mix. If there are some large pieces of fat that haven't rendered feel free to discard some of them.

Step 11

Season with salt and pepper to taste and add a big squeeze of lemon juice.

Step 12

I like to let it cool down then place in the fridge as I prefer to make it a day or two before eating.

Step 13

If eating straight away, cook your pasta in a pot of boiling salted water then mix with the ragu.

Step 14

Add 1/4 cup of cream as an option as a finishing touch, this is particularly helpful if you are reheating from the fridge as it helps bring it all together.

Step 15

Serve between heated plates or bowls and top with lemon zest and parmesan. ENJOY!