I gently cook carrots, onions, celery, thyme and garlic in olive oil until soft. Then i add a pinch of chilli flakes and a heaped teaspoon of ground fennel seeds with the pork mince, turn the heat up and cook until beginning to brown before adding a slosh of red wine. I keep cooking until wine has evaporated then add chopped tomatoes, tomato paste, chicken stock and seasoning before putting a lid on it and cooking in a low oven for a few hours.
Pork, fennel and chilli ragu
Transfer to a pan and heat gently on the hob. Really good with parmesan polenta or fusilli pasta.