Pork and Fennel Bolognese

Finely chop eschalot. Heat oil in a large, deep frypan over medium heat, add eschalot and season with salt. Cook for 5 minutes or until softened but not coloured.

Finely chop garlic. Add garlic and fennel seeds and cook for 1 minute or until fragrant.

Add pork mince and tomato paste. Cook, breaking up mince with a wooden spoon, for 6–8 minutes or until any liquid has evaporated and mince begins to caramelise.

Add cherry tomatoes and 125ml (½ cup) water, reduce heat to medium-low and cook, breaking up cherry tomatoes with a spoon, for 12–15 minutes or until sauce is reduced and thickened. Check seasoning and add more salt and pepper, if you like.

Meanwhile cook spaghetti in a large saucepan of salted, boiling water for 8–10 minutes or until al dente. Drain, reserving 60ml (1⁄4 cup) of the cooking water.

Add spaghetti to mince mixture with most of the parmesan. Gradually add reserved pasta water and mix to combine. Divide Bolognese between bowls and top with remaining parmesan.