1. Heat a medium, heavy based saucepan over medium to high heat. Add olive oil, onion and pancetta and sauté until onion has softened and pancetta browned.
  2. Add garlic and chilli and cook for a further minute.
  3. Add pork mince and break up into small pieces with a wooden spoon. Cook until moisture evaporates and the meat begins to brown.
  4. Add tinned tomato, a cup of water and season with salt and pepper. Bring to the boil, then simmer for one hour.
  5. In a pot of boiling salted water, add pasta and cook as per packet instructions.
  6. Add cooked pasta to the ragu and stir well to combine.
  7. To finish top pasta with torn bocconcini and chopped parsley.
  8. Serve and enjoy with family and friends!