In a large pan, heat the oil only very slightly, add finely chopped onion, celery and garlic and cook ever so gently for as long as you like (this is where I go and bath child), add a splash of water if it seems like it might stick, you want it super soft but not coloured.

Chop bacon into smallish pieces, add to the pan, and cook very slow and low for as long as you like.

Add the pork mince. Stir to break up just a bit but not too much, turn heat up to barely medium and cook until the raw pink colour is gone.

Add the wine and a splash of more water if needed; you want a little bit of sauce but not swimming in it.

Cook pasta according to instructions. Meanwhile, add lemon zest, juice and creme fraiche to the pork mix.

Drain the pasta and add a good handful of freshly grated parmesan to the sauce.

Taste for seasoning; add more pepper if needed. Throw in parsley of choice and serve in warmed bowls with plenty of parmesan and more parsley on top.

If it’s knocking about in the fridge, garnish with a bit of finely chopped spring onion.