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Wrap cinnamon, star anise, bay leaves and clove in a muslin cloth and tie with a string.
Heat some olive oil in a large, heavy-based saucepan and saute onions and garlic until translucent.
Add pork mince, and stir and separate with a wooden spoon for about 5–10 minutes.
Add wine and cook for 5 minutes.
Add fennel seeds, chilli flakes, milk and muslin wrap.
Reduce slowly for about 2 hours, until thick and rich, and the pork is tender and almost falling apart.
Just before the sauce is done, cook the pasta until al dente.
Remove muslin wrap from the sauce, season with salt and pepper, and stir the cream through to finish.
Divide the pasta between bowls, spoon over the sauce, and serve with parmesan cheese and chilli oil.