500g curly fettuccine
3 tbsp olive oil
1 small white onion, diced finely
¼ cup basil, chopped finely
¼ cup pancetta, diced small
1 tsp fennel seeds
300g minced pork
100g pitted green olives, roughly chopped
2 tbsp butter
1 cup white wine
1 dried chilli, chopped finely
2 cups of tomato passata
Salt & pepper
1 cup grated pecorino
Heat olive oil in a large saucepan. Add onion, fennel, basil and pancetta on medium heat.
Cook for 5 minutes, stirring occasionally. Add the butter and the pork mince and cook for 5 minutes, stirring frequently.
Pour in the wine and cook until the alcohol has evaporated. Stir in the chilli, olives and tomato passata. Cover and simmer for 15 to 20 minutes. Season with salt and pepper.
Into a pot of boiling salted water, add the pasta and cook as per packet directions.
Strain pasta and add it to the pan. Toss to combine.
Serve with pecorino.