• Spaghetti
• Half a pack of pork mince
• Two shallots, finely diced
• One carrot, finely diced
• One stick celery, finely diced
• Two cloves garlic, finely diced
• One tbsp tomato puree
• 125ml white wine
• 250ml chicken stock
• 100ml milk
• Half a jar kalamata olives, squished or roughly chopped (about 12-15)
• One tsp capers
• One tsp fennel seeds
• One tsp chilli flakes
• Half a tsp black peppercorns
• Salt
• Parmesan

Over a high heat, sear the pork mince untouched until it’s browned on one side. Throw in the chopped vegetables (except the garlic) and keep cooking at a high temperature, stirring and moving until you have a bit of colour in the pan. Add the garlic, olives, capers and the crushed fennel seeds, chilli and black pepper and cook out for a minute or so, then add the white wine. Turn down the heat and simmer until there’s barely any liquid in the pan, then add the tomato puree. Stir through and cook for 45 seconds or so before adding the chicken stock and the milk. Mix well, bring to a simmer and cook for 25 minutes or so as you make the spaghetti.

When the spaghetti is almost cooked and the sauce has reduced, add the pasta and a big glug of pasta water to the sauce. Thoroughly mix and toss until glossy and creamy. Taste and adjust seasoning. Finish with Parmesan.