In a medium-size bowl, add the ground pork, about ¼ teaspoon of salt, about ¼ teaspoon of black pepper, the fennel seeds, the red pepper flakes, 1 clove of the pressed garlic, and ¼ teaspoon of the dry oregano, and mix well with fingers to combine; set aside.

Place a heavy-bottom braiser or large pan over medium-high heat, and add about 2-3 tablespoons of olive oil to it; once the oil is hot, add in the onion and the eggplant, and sauté/caramelize for about 6 minutes until a light golden color; once caramelized, remove the eggplant/onion mixture with a slotted spoon, and set aside for a moment.

Next, add another little drizzle of olive oil to the pan, followed by little chunks of the ground seasoned pork, sort of 'crumbling' them in (you want to keep the meat slightly chunky and not have it completely 'melt' into the sauce).

Sauté the pork in the oil, gently moving it with a spoon to brown for about 4-5 minutes; then, add the eggplant/onion mixture back into the pan with the pork, adding another pinch of salt and black pepper, as well as the remaining 3 cloves of pressed garlic.

Stir the mixture together gently, and then add the wine in, scraping up the good, browned bits on the bottom of the pan.

Add in the diced San Marzano tomatoes and the remaining dried oregano and stir; place the lid slightly askew on the braiser/pan, and simmer on low for 45 minutes until thickened.

During the last 20 minutes or so that the ragu cooks, cook the orecchiette according to package instructions; once cooked, drain the pasta, and drizzle with some olive oil to keep it from sticking; leave it in the colander covered with a kitchen towel to keep warm until the sauce is finished.

Once the ragu has simmered, turn the heat off, and add the chopped fresh oregano and parsley, and stir to combine.

Add the cooked pasta directly into the sauce and stir to combine, then serve in bowls garnished with a generous amount of the grated asiago cheese.