Spaghetti with Pork and Fennel Bolognese

You will need...
400gr pork mince
1 tsp fennel seeds (more or less depending on how much you like fennel flavour!)
1 small brown onion
2 garlic cloves
500ml passata
1 zucchini (optional)
olive oil
1/2 tsp sugar
2 Tbsp red wine vinegar or balsamic
salt and pepper to taste
1/2 packet spaghetti (2-3 serves)
3-4 sprigs fresh parsley
1/4 cup freshly grated parmesan cheese


Method...

1. Peel and finely dice the onion, peel and crush the garlic. Quarter lengthways and dice the zucchini. Wash and pick the parsley and roughly chop.
2. In a large, non-stick frying pan, heat 2 tsp of olive oil. Add the onion and cook on low until soft and transparent for 5-6 minutes. 
3. Add the garlic and fennel, then cook until fragrant. Turn heat to medium-high and add the meat. Cook until browned, breaking up chunks with a wooden spoon.
4. Once meat is browned, add the passata, zucchini, salt and pepper. Reduce to low and leave to simmer for 10 minutes.
5. Meanwhile, bring a pot of salted water to the boil. Add spaghetti and stir until soft. Cook as per packet instructions to al'dente.
6. Once spaghetti is cooked, strain. Transfer to pot of sauce and stir to coat. Simmer for a minute and then remove from heat. 
7. To serve, use tongs to twirl spaghetti onto bowls. Top with chopped parsley and grated parmesan.