Easy Pork & Fennel Spaghetti Bolognese

Add the spaghetti (use suggested amount) to the saucepan of boiling water and cook for 8-10 minutes, or until 'al dente'. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle. Note: Be sure to use the suggested amount of spaghetti in order for your dish to be perfectly balanced, just the way we planned it! Drain, return to the saucepan and drizzle with olive oil to prevent sticking

While the spaghetti is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the pork mince and cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned. Add the red onion and zucchini and cook for 4 minutes, or until soft. Add the fennel seeds (use suggested amount) and garlic and cook for 1-2 minutes, or until fragrant. TIP: Use more or less fennel seeds depending on your taste preference!

Add the passata, balsamic vinegar, sugar, salt (use suggested amount) and chilli flakes (if using) to the pork mince and mix well. TIP: Some like it hot but if you don't, just hold back on the chilli flakes. Simmer for 5 minutes, or until slightly thickened. Season with a pinch of black pepper and add the baby spinach leaves. Stir through for 1 minute, or until wilted. Add the cooked spaghetti and toss until coated in the sauce.

While the sauce is simmering, pick and finely chop the parsley leaves.