Finely chop the garlic and onions. Also chop the other vegetable quite small. Chop the basil.

Fry the onion in the oil until soft and translucent (in a large pan) - medium heat. Add the garlic and cook for 30 seconds.

Add the mince and cook for 5 minutes, or until browned.

Add the stock pot and fennel seeds, stir through mince.

Add the wine, turn up the heat to boil off the alcohol for a couple of minutes.

Turn down the heat and add the bay, tomato, tomato puree, Italian seasoning, salt and black pepper. Simmer for 5 minutes.

Add the remaining vegetable, and a little water (if required). Simmer for another 15 minutes.

Stir in the basil, then serve over pasta, topped with parmesan.