Beef and Fennel Pasta Bake

Ingredients:
- 500g beef mince
- 3 onions, diced
- 6 cloves garlic, minced
- 2 tbsp fennel seeds
- 1 tbsp coriander seeds
- 2 tbsp tomato paste
- 2 cans chopped tomatoes
- 500ml beef stock
- 3 sprigs thyme
- 3 sprigs rosemary
- 500g pasta
- 200g mozzarella
- 250g parmesan
- To serve: chopped parsley

Instructions:
- Heat oil in a pan and add in your meat. Season with salt and pepper. Let brown, then remove and set aside.
- In the same pan, heat oil and add in your onions. Let caramelise, then add in the garlic and spices, frying until fragrant. Add in the tomato paste and cook until darkened.
- Return the meat to the pan, and add in the cans of tomatoes and beef stock. Add in the thyme and rosemary. Cover and let simmer for 15 minutes or until reduced and thickened. Salt and pepper to taste.
- Meanwhile, cook the pasta according to instructions, removing about 2 minutes before cooked. Add a ladle of pasta water to the sauce, and remove the rosemary and thyme.
- In the pan combine the sauce and pasta, then top with cheese.
- Preheat your oven to 190C and bake in the oven for 20 minutes or until the cheese is golden brown.
- Top with parsley before serving.