Toast fennel seeds on a low heat. Cool down on a cold plate. When cold grind the fennel to a fine powder and set aside.

Measure out Herbs and set aside.

Cook sausage meat until crispy (this may take a while) stirring often. Drain the cooked sausage meat in a colander reserving the fat.

Add 2 tbsp of the reserved sausage fat to a pan and fry the carrot, onion and celery until translucent.

Add garlic, fennel and herbs and fry for 2 minutes.

Add sausage meat and stir till well combined

Turn up the heat and add red wine. Cook until almost evaporated.

Add tomato passata, water and the chicken stock cube then bring to the boil until the sauce has nicely thickened.