Cavatelli with Pork Ragù

1. In a large pan heat the oil over a moderate heat until hot. Add the onion, garlic and fennel seeds and fry for 2-3 minutes until soft. Push the onions to the edge of the pan and add the pork and sausage and cook to brown on all sides (about 4-5 minutes). Mix into the onion and then pour in the wine.Let this sizzle for about 1-2 minutes to burn off the alcohol.
2. Add the clove, black pepper, allspice, nutmeg, salt and sugar and stir well.
3. Add the tomatoes then, using a wooden spoon, break up each tomato a little. Add the about ¾ tomato can of water and stir well.
4. Let this come to a boil then reduce the heat to low and let this very gently simmer (lid on) for 2 1/2 hours. Remove the lid and cook for a further 30 minutes to reduce the sauce a little.

To make the pasta

1. Tip the flour into a large bowl or onto a work surface. Make a well in the centre and pour in water (about 3/4 cup to start). Begin to mix the water with your fingers, bringing in flour as you go until all combined. Continue adding a little water at a time until the dough comes together without being too wet.Knead the dough for 10-15 minutes. You'll notice it becomes pliable and smooth. After kneading, wrap in plastic wrap and cover with an upturned bowl. Leave to rest for 20-30 minutes.
2. When rested, cut a portion of pasta dough (about 1/4) and using a rolling pin, roll out into a 3mm thick oblong/rectangular shape.Cut this oblong into strips about 2 finger-widths in size.Now cut these strips into smaller rectangular pieces, around 10mm in size.
3. Using a gnocchi board, or if you don't have one you can create the cavatelli as non-ridged on a flat surface, take one piece and place on the board. Place two fingers (index and middle finger) on top of the pasta piece, gently press down and drag the pasta towards yourself. The shape will curl, creating the cavatelli.Repeat this process with all the remaining pasta.Place the pasta on a large floured sheet pan and sprinkle with more semola flour to help avoid sticking. Cover with a clean towel and set aside for up to 4 hours somewhere cool and dry.

Arranging the dish

1. When ready, cook the cavatelli in a large pan of salted water for 2-3 minutes. They should all float to the top. Drain, retaining a little pasta water.Return the pasta to the pan and spoon in some of the sauce to generously coat, add a little of the pasta water to loosen the sauce a bit.Arrange in bowls and then top with some of the meat and sausage. Sprinkle with some Parmigiano Reggiano and you're done!