Warm a deep frying pan or wok for 2 mins, then add ½ tbsp olive oil and the mince. Fry for 8-10 mins, stirring now and then to break up any lumps, till the pork is golden brown.

While the pork mince fries, peel and finely chop the onions. Peel and finely chop the carrots. Trim the celery sticks and finely chop them. Stir the veg into the mince and pop on a lid (or use a baking tray if you don’t have a lid). Fry, stirring now and then, for another 5 mins, till the veg start to look glossy.

While the veg fry, trim and coarsely grate the courgette. Halve or quarter the button mushrooms. From this point, either follow the slow cooker method or the hob method.

In the slow cooker^ Scoop the mince and veg into a 3½ ltr slow cooker. Add the courgette and mushrooms. Peel and grate or crush the garlic and add to the slow cooker. Finely grate in the lemon zest and a quarter of the nutmeg. Drop in the bouquet garni (if you have kitchen string, you can tie the herbs together which will make them easier to fish when the ragù is ready). Crumble in the chicken stock cube. Tip in the tin of chopped tomatoes, then half fill the tin with water (around 200ml) and pour that into the slow cooker.

Season with salt and pepper and give everything a gentle stir to mix. Put the lid on the slow cooker and set it to medium. Cook for 6 hrs, stirring once or twice during the cooking time. For a faster ragù, set the slow cooker to high for 4 hrs or go low and slow by setting it to low for 8-10 hrs.

When the sauce is 30 mins from being cooked, put a large pan of salted water on to boil. When boiling, add the spaghetti and simmer for 8-10 mins.

Drain the spaghetti and pile onto 4 warm plates. Squeeze a little juice from the lemon into the ragù, stir and taste. Add more lemon juice, salt, pepper or nutmeg if needed, then spoon the pork and lemon ragù over the spaghetti (discarding the bouquet garni). Top with the fried sage leaves and serve with the Parmesan for grating.

On the hob^ Add the courgette and mushrooms to the mince and veg, put the lid back on and fry for 5 mins till the mushrooms are juicy.

Meanwhile, peel and crush the garlic. Finely zest the lemon. Stir the garlic and zest into the pan. Grate in a quarter of the nutmeg. Drop in the bouquet garni (you can tie the herbs together with kitchen string to make them easier to fish out later). Cook and stir for 1 min.

Crumble in the stock cube and tip in the chopped tomatoes. Pour in 300ml water. Stir, cover and bring to the boil, then turn the heat down and simmer for 40 mins, stirring often, till thickened. If it dries out too quickly, add a splash more water.

When the sauce is 30 mins from being ready, put a large pan of salted water on to boil. When boiling, add the spaghetti and simmer for 8-10 mins.

While the spaghetti cooks, pour ½ tbsp oil into a clean frying pan and place the pan over a medium heat. Add the sage leaves and sizzle for 30 secs-1 min till crisp, then lift out of the pan and set aside on kitchen paper to drain.

Drain the spaghetti and pile onto four warm plates. Squeeze a little juice from the lemon into the pork ragù, stir and taste. Add more lemon juice, salt, pepper or nutmeg if you think it needs it, then spoon the pork and lemon ragù over the spaghetti (discarding the bouquet garni). Top with the fried sage leaves and serve with Parmesan on the side for grating.

While the spaghetti cooks, pour ½ tbsp oil into a clean frying pan set over a medium heat. Add the sage leaves and sizzle for 30 secs-1 min till crisp. Lift out and pop onto some kitchen paper to drain.