Pork & Fennel Fettuccine

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, for 2-3 minutes or until golden. Add 1/3 of the garlic and cook for 1 minute or until fragrant. Transfer to a small bowl. Season with salt and pepper and stir through the parsley.

Add the fettuccine to the saucepan of boiling water and cook for 8 minutes, or until ‘al dente’. Drain, reserving some cooking water (1/4 cup for 2 people / 1/2 cup for 4 people).

While the pasta is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the celery, zucchini and carrot and cook for 3-4 minutes or until softened. Add the pork mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Push everything to one side of the pan and heat the olive oil (1 tbs for 2 people / 2 tbs for 4 people) in the empty space. Add the fennel seeds (see ingredients list), remaining garlic and a pinch of chilli flakes (if using) to the hot oil. Cook for 1-2 minutes or until fragrant. TIP: Fennel is strong, use less if you're not a fan! Frying the spice separately helps bring out its flavour.

Add the passata (see ingredients list) to the frying pan and stir to combine the flavoured oil, pork and veggies. Add the salt, brown sugar and reserved cooking water and simmer for 2 minutes. Reduce the heat to low and stir through the cooking cream (1/4 cup for 2 people / 1/2 cup for 4 people). Add the cooked fettuccine and toss to combine in the sauce. Season to taste with salt and pepper. TIP: Add a dash more water if the sauce looks dry.