Method

• 1.
  Heat oil in large saucepan over medium heat. Add the pancetta and cook, stirring frequently, for 4-5 minutes until golden.
• 2.
  Remove with a slotted spoon and set aside. Add vegetables and thyme, and cook, stirring, for 6 minutes or until softened.
• 3.
  Add the pork mince and cook, stirring, for 10 minutes or until liquid has evaporated. Increase heat to high, add the wine and cook, scraping the bottom of the pan with a spoon, for 3 minutes or until almost all the wine has evaporated.
• 4.
  Return the pancetta to the pan, then pour in the stock. Bring to the boil, then reduce heat to medium-low and simmer for 1 hour or until pork is tender and sauce is thickened. Stir the butter into the sauce until combined.

• 5.
  Cook the pasta in a saucepan of boiling salted water according to packet instructions. Drain, then add to the sauce, tossing to coat pasta in the sauce.
• 6.
  Divide pasta among plates, scatter with parmesan and drizzle with oil to serve.