Heat olive oil in a large pot
Sauté finely chopped onion until softened
Add minced garlic cloves and cook until fragrant
Add finely chopped carrot and celery stalks
Stir in fennel seeds
Add pork sausage meat and brown
Mix in tomato paste
Deglaze with red wine
Add chicken stock and canned chopped tomatoes
Add thyme sprigs and bay leaves
Season with salt and black pepper
Simmer until sauce is thick and flavors are developed
Cook rigatoni pasta according to package directions
Serve pasta topped with sausage ragù
Garnish with finely grated Parmesan and chopped parsley
