Step 1
Heat a large heavy-based frying pan over high heat. Add 1 tbsp of oil, the sugar, vinegar, fennel (but not the fronds) and onion and cook for 6 minutes, or until starting to colour.
Step 2
Add the mince to the pan, season with salt and pepper and cook for 6 minutes, breaking up with a wooden spoon.
Step 3
Add the tomatoes, red wine, tomato paste and bay leaves. Bring the sauce to a simmer, then reduce heat to low and cook for 20 minutes, or until reduced slightly. Remove and discard the bay leaves.
Step 4
Meanwhile, make the parsley pesto by combining the parsley, fennel seeds, parmesan, reserved fennel fronds and remaining oil in a small blender and blend until smooth.
Step 5
Cook the pasta in salted boiling water for 6-8 minutes, or until al dente. Drain.
Step 6
Serve the pasta topped with bolognese, a dollop of pesto and burrata.
