Step 1

Heat oil in a frypan over medium heat. Add meat, stirring until browned. Add garlic, chilli and fennel. Continue cooking for 3-4 minutes, stirring, until fragrant. Increase heat to medium-high, add wine, tomatoes, chicken stock, oregano and sugar, stirring. Bring to boil, then reduce to a simmer and cook for 15 minutes, or until slightly thickened. Season.

Step 2

Meanwhile, cook the pasta in a large saucepan of salted boiling water according to packet instructions, or until al dente. Drain well and return to the pan with the sauce and toss until well combined.

Step 3

Divide pasta among serving bowls, then serve with pecorino and shredded parsley.