1-First, heat 1 tablespoon of olive oil over medium-high heat and add the 300 grams of ground pork and 300 grams of ground beef. Brown them without breaking up too much, then set aside while still pink inside.

2-Next, in a heavy-bottomed saucepan or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat and fry the 120 grams of pancetta for 10 minutes until golden and crispy, then remove it, leaving the fat behind.

3-Add the finely diced onion (about 185 grams), carrot, celery stalk, and 2 teaspoons of fennel seeds to the pancetta fat. Season with salt and pepper, and fry gently for about 10 minutes until soft. Halfway through, add the 5 garlic cloves and the 2 tablespoons each of fresh rosemary and sage to build those aromatic layers.

4-Return the ground meat and pancetta to the pot and mix well. Pour in the 1.5 cups of white wine, cook for 3-4 minutes to reduce slightly and break up the meat completely. Then, add the 1 cup of whole milk and 2 cups of chicken stock, bring to a simmer, and adjust seasoning as needed.

5-Lower the heat to maintain a barely bubbling simmer and cook uncovered for 2.5 to 3 hours, stirring occasionally, until most of the liquid is absorbed and the sauce is rich. When ready, add the ½ tablespoon of lemon juice and ¼ cup of cream (if using), and let it bubble gently while cooking your pasta. Combine the cooked pasta directly into the sauce and let it bubble for 3-4 minutes, adding pasta water if needed, then serve topped with Parmesan, lemon zest, and fresh rosemary.