Originating in the Italian city of Bologna, from where it takes its name, this pasta is comfort food at its most delicious. Here, our interpretation of the classic Bolognese with its deeply flavoured meat sauce, or ragu, is lifted with the delicate aroma of fennel and sweet pop of cherry tomatoes.
Bring a large saucepan of salted water to the boil for the pasta. Meanwhile, peel and finely chop eschalot. Heat oil in a large, deep frypan over medium heat, add eschalot and season with salt. Cook for 1-2 minutes or until softened but not coloured.
Finely chop garlic. Add garlic, fennel seeds and Italian Kitchen Herbs and cook for 30 seconds or until fragrant.
Add pork mince and cook, breaking up mince with a wooden spoon, for 6–8 minutes or until any liquid has evaporated and mince begins to caramelise. Stir through tomato paste for 30 seconds or until slightly darkened in colour.
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. Season to your liking with salt and pepper. While sauce is cooking, continue with step 5.
Cook spaghetti in a large saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 60ml (1⁄4 cup) of the pasta 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 to serve.