Heat the vegetable oil in a casserole on a high heat. Add the pork with a pinch of seasoning and cook for 12 to 15 minutes, until really brown.

In a separate pan, fry the carrot, onion and celery in a little olive oil and salt on a medium to low heat, for 10 minutes, until soft but without colouring.

Add the tomato purée to the pork and stir, cooking it out (for about 1 minute) until it reaches a light orangey colour. Add the white wine and cook for about 30 seconds, until evaporated.  Now add the cooked vegetables to the pork, mix well and then add the ’nduja, stock, bay leaf and milk. Cook gently for 2 hours or until tender and reduced. Season with salt and freshly ground black pepper, to taste.

Cook the pasta in boiling salted water according to the packet instructions. Remove from the water with tongs (reserving some cooking water for later) and add to the ragu. Incorporate gently and, if a little dry, add a ladle of cooking water and stir in over the heat to loosen. Serve straight away and garnish with the grated parmesan.