Heat olive oil in a large saucepan over med-low heat. Add the onion and a small pinch of salt. Stir occasionally until onions are soft and golden brown. Approx 5 mins

Increase heat to med-high. Add the pork and stir until cooked through. Approx 3 mins.

Add the carrots and red cayenne chillies. Cook until carrots are soft to release their natural sweetness. Approx 3 mins

Add the zucchinis, garlic powder, and fennel seeds. Gently stir until zucchinis are lightly coloured and slightly soft. Approx. 4 mins.

Add the Worcestershire sauce and tomato paste. Give it a quick stir before adding the passata, parsley, and a generous amount of pepper and a pinch of salt. Gently mix everything together. Reduce heat to low, cover, and simmer for 10-15 mins. Stirring occasionally and do not allow to burn.

In the meantime, cook pasta according to packet instruction.

Once the pasta is cooked (I prefer mine al dente!), set aside 2-3 tbsp of cooking liquid before draining. Add the pasta and reserved cooking liquid* to the saucepan and stir everything together.

*[If using passata from a jar, add the reserved cooking liquid to the jar, give it a quick shake to dislodge any leftover sauce before adding to the saucepan.]

Serve with a sprinkle of Parmesan cheese, if desired.