Pop the pork mince into a large frying pan, season with salt and pepper and fry until the mince is nicely browned.
Add the carrot, onion, celery and garlic and fry for another 5-6 minutes until the carrot starts to soften.
Add the nduja, ground fennel, oregano, crushed chillies, lemon zest and tomato puree. Stir, fry for another minute and then add the wine. Simmer until the wine reduces by half.
Crumble the chicken stock cube into the pan. Add the milk, tomatoes and bay leaf. Bring to a boil, then reduce to a simmer on a low heat for 2 hours (no lid), stirring regularly. The sauce should reduce nicely over time.
Pop the pasta on when the ragu has 10 minutes left to cook.
Finally, add the parmesan and basil to the ragu, stir and remove from the heat. Season to taste.
Serve the ragu with the pasta (I like to toss it through before serving) and dress with the reserved basil.