Cooking Instructions

• Heat 1 tablespoon of olive oil over a medium high heat and add the ground meat. Don't worry too much about breaking it all up, it doesn't need to be cooked all the way through.
• Remove the meat when it has some nice colour but still pink in the middle and set aside.
• Heat the other 1 tablespoon of olive oil in a heavy bottomed saucepan over medium heat and fry the pancetta for 10 minutes until browned.
• Remove pancetta with a slotted spoon, leaving the fat behind, and add the onion, celery, carrot, and fennel seeds with a pinch of salt and pepper. Fry until soft for about 10 mins.
• After 5 minutes, add the garlic and herbs, continue cooking.
• Add the ground meat and pancetta back into the pot and mix through.
• Add the wine and let it cook off, reducing slightly for 3 - 4 mins.
• Add the stock and milk and bring to a simmer.
• Taste for seasoning and adjust salt and pepper as needed.
• Lower the heat and cook uncovered for 2.5 - 3 hours, stirring occasionally until the liquid is mostly reduced.
• Add lemon juice and cream if serving straight away. If not, add the cream when reheating.
• Add the cooked pasta into the ragu and let it bubble for 3-4 minutes.
• Serve with plenty of parmesan and lemon zest on top.