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Heat a medium heavy based saucepan over medium to high heat. Add olive oil and pork and cook until the meat has browned. Remove and set aside.
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Add onion, leek, celery and carrot and sauté until softened.
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Add garlic and sauté for a further minute.
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Return the pork to the saucepan, add wine and allow to simmer until reduced by half.
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Add chicken stock, bay leaf, season with salt and pepper, bring to the boil, then simmer until the pork is tender (about an hour).
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Meanwhile, melt the butter in a small saucepan, add the flour and cook, stirring continuously with a wooden spoon, until lightly golden.
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Pour in the milk, whisking continuously until smooth.
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Bring to the boil, then simmer until thickened, stirring continuously.
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Add the nutmeg and cheeses and stir through until smooth.
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Preheat the oven to 190°C .
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In a pot of boiling salted water, cook pasta 3 minutes less than the packet instructions, reserving a little pasta cooking water.
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Return the pasta to the warm saucepan, pour over the cheese sauce, adding a little pasta cooking water to loosen the sauce if necessary.
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Stir the peas through the pork ragu and transfer to an oven dish.
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Bake for 30 minutes, adding the rosemary leaves for the final 5 minutes.
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Allow to rest for 15 minutes before serving with cracked black pepper.
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Serve and enjoy with family and friends!
