"Rachael Ray's Porchetta-Style Ragu"

Ingredients

• 1 ½ cups large homemade breadcrumbs or panko
• 3 tbsp. butter, melted
• Salt
• 2 tbsp. olive oil
• 4 oz. cold meaty pancetta or guanciale, finely chopped
• 1 lb. coarsely ground pork loin (ask your butcher to grind it for you) or packaged ground pork
• Pepper
• 2 tbsp. fresh rosemary, chopped
• 4 cloves garlic, chopped
• 4 tsp. lemon zest, plus 2 tbsp. juice
• 1 tsp. (about 1/3 palmful) fennel seeds
• 1 tsp. (about 1/3 palmful) crushed red pepper
• ½ tsp. fennel pollen (optional)
• 1 cup white wine
• 2 cups chicken stock
• 1 chunk of Parmigiano-Reggiano rind (optional, if you have one in the freezer), plus freshly grated cheese for tossing and serving
• 1 lb. mezze rigatoni or rigatoni
• A small handful of fresh flat-leaf parsley, chopped