In a large pot or dutch oven heat 2-3 tbsp olive oil over medium heat. Sauté the pancetta, fennel, onion, and garlic together until they are soft and fragrant, but not browned. Between 5-10 minutes.
Turn the heat up to medium/high, add another splash of olive oil to the pot and then the ground pork along with a big pinch of salt. Sauté the ground pork until it's about 90% cooked then add back in the fennel and pancetta mixture. Add the wine and cook, stirring occasionally, until almost evaporated then pour in the tomato puree.
Season with a generous pinch of salt and pepper then bring to a simmer. Cover and cook over low heat for 1 hour, stirring occasionally.
Cook the pasta according to the packages instructions. Toss the freshly cooked pasta with the bolognese. Divide between plates and top with fresh green fennel fronds and lots of parmesan cheese!