Step 1

Lightly spray a large, deep non-stick frying pan with oil and heat over medium heat. Cook onion, carrot, celery and fennel seeds, stirring, for 6–8 minutes, until vegetables are soft.

Step 2

Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add garlic and cook, stirring, for 1 minute. Stir in tomatoes, tomato paste, oregano, bay leaves, stock cube and 1½ cups (375 ml) water and bring to the boil. Reduce heat and simmer, partially covered, stirring occasionally, for 40 minutes or until sauce is thick. Season with salt and pepper.

Step 3

Just before serving, cook pasta in a large saucepan of boiling, salted water, following packet instructions. Drain and serve topped with sauce, parmesan and basil.