(Note: To make your own coarse ground pork, buy 1 1/2 pounds of pork shoulder or butt and cut into chunks. Add to processor and pulse-grind into a coarse chop.)
Heat a tablespoon of EVOO, 1 turn of the pan, in a large, heavy-bottomed pot over medium-high heat. Add pancetta and brown a couple of minutes then remove to a paper towel-lined plate to drain.
To the same pot, add another tablespoon EVOO and heat until oil smokes. Add pork and brown a couple of minutes over high heat. Reduce heat a bit and add in garlic, fennel seed, crushed red pepper, paprika, cayenne, cloves, salt and pepper. Cook 3-4 minutes more then remove and add to the plate with reserved pancetta.