We all know spaghetti with a slurpable red sauce is comfort food at its most delicious. For this one, we're lifting our deeply flavoured pork ragu with the classic pairing of fennel and adding a bit of extra sweetness with cherry tomatoes. Don't worry, even purists will approve (probably even applaud) these minor tweaks to the OG recipe.
Bring a large saucepan of salted water to the boil in preparation for cooking the pasta in step 5. 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.
Peel and 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 pasta in boiling water for 11 minutes or until al dente. Drain, reserving 60ml (1⁄4 cup) pasta cooking water.
Add spaghetti to mince mixture with most of the parmesan. Gradually add reserved pasta water and mix to combine. Divide between bowls and top with remaining parmesan to serve.