Preheat the oven to 200C.

Rub the pork shoulder with fennel seeds, rosemary leaves, crushed garlic cloves, salt, and pepper. Drizzle with olive oil and roast for 30 minutes.

Reduce the oven temperature to 160C/140C fan/gas 3. Continue roasting the pork for 3 hours until tender and falling apart. Remove from the oven and let it cool slightly. Shred the pork using two forks, discarding any excess fat.

Heat olive oil in a large saucepan over medium heat. Add finely chopped onion, grated carrot, and finely chopped celery stalks. Cook for 10 minutes until softened.

Add tomato puree and cook for 1 minute, stirring constantly.

Pour in red wine and let it simmer for 2 minutes to reduce slightly.

Add beef stock and bay leaves. Bring to a simmer and cook uncovered for 1 hour, stirring occasionally.

While the sauce is simmering, cook the pappardelle pasta in a large pot of salted boiling water until al dente. Drain and set aside.

Once the sauce has thickened and the flavors have melded together, remove the bay leaves and add the shredded pork. Stir to combine and heat through.

Serve the porchetta ragu over the cooked pappardelle pasta.

Garnish with grated Parmesan cheese and chopped flat-leaf parsley before serving.