In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Add garlic and pork

Stir in the minced garlic and ground pork. Cook until the pork is browned and cooked through, breaking it up with a spoon as it cooks.

Deglaze with wine

Pour in the red wine and stir, scraping any brown bits off the bottom of the pan. Allow the wine to reduce for about 2-3 minutes.

Add tomatoes and herbs

Add the crushed tomatoes, chopped rosemary, fennel pollen, salt, and pepper. Bring to a simmer, reduce heat, and let it cook for about 20-25 minutes, stirring occasionally.

Cook the rigatoni

While the ragú is simmering, cook the rigatoni in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Combine pasta and ragú

Add the drained rigatoni to the ragú in the skillet. Toss to combine, adding reserved pasta water as needed to adjust the sauce consistency.

Serve

Serve the rigatoni hot, topped with grated Parmigiano Reggiano and additional fennel pollen if desired.