In a medium pot, combine 2 tablespoons of the olive oil and the onion and cook over medium heat, stirring frequently, until translucent, about 5 minutes.

Add the garlic and carrot and cook, stirring frequently, until the carrots are softened but still crunchy, about 3 more minutes.

Add the eggplant or zucchini and cook, mixing well, until the vegetables soften, about 2 more minutes.

Add the fennel, coriander, bay leaf, oregano, pepper flakes, black pepper, and ½ teaspoon salt and stir to combine.

Add the remaining 1 tablespoon oil and the ground meat and cook, stirring occasionally and breaking the meat up into small crumbles, until no longer pink, about 5 minutes.

Add the tomato paste and cook for 2 minutes, mixing to incorporate it into the meat and vegetables.

Add the canned tomatoes and stock and bring the sauce to a boil over high heat.

Reduce the heat to medium and simmer, uncovered, until the sauce is somewhat reduced and starting to thicken, 25 to 35 minutes. It should have the consistency of a loose chili. Taste and add salt, if needed.

Add the pasta to the pot of sauce and mix well to coat and disperse the pasta.

Cook, uncovered, stirring every few minutes so that the pasta cooks evenly and doesn't stick to the bottom of the pot, until it's al dente and the sauce is thickened, about 15 minutes.

Remove the bay leaf.

Taste and add salt and pepper, if needed.

Serve with a shower of parmesan and parsley.