Begin boiling the pasta in salted water according to packet instructions. Whilst that boils add the pork mince to a large frying pan and dry fry whilst breaking it up into small pieces for around 3-4 minutes. Drizzle over the olive oil and add in the chopped onion. Season really well with salt and plenty of black pepper.

Fry for a couple of minutes then add in the ground fennel seeds, tomato paste and diced tomato. Stir. Add in the minced garlic and continue to fry. Once the meat is browned on all sides, pour in the tinned tomatoes and add the sugar. Stir and bring to a simmer.

Drain off the pasta reserving a bit of the pasta water then pour it in with the sauce. Stir well to coat the penne. Remove from the heat. Grate over parmesan, season with more salt & pepper if desired and serve. Enjoy!