Ingredients

The following ingredients have 7 Servings
  • 1 large bulb fennel (or two small), chopped (reserve fronds)
  • 1 medium onion, chopped
  • 1 carrot, small dice
  • 1 celery stalk, small dice
  • 4 cloves garlic, minced
  • 1 pound ground pork
  • 4 teaspoons sugar
  • 2 teaspoons oregano
  • 2 tablespoons fennel seeds
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon fresh ground pepper
  • 1 teaspoon salt (or to taste)
  • 1 28 oz can Roma tomatoes
  • 3 tablespoons tomato paste
  • 3/4 cup good red wine
  • 1/4 cup cream

Instruction

  • Heat large saute pan over medium high heat (you can add a little olive oil or cooking spray if you want). Add fennel, onion, garlic, carrot and celery. Cook until vegetables begin to soften, about 10 minutes.
  • Add pork and next seven ingredients (sugar through salt) and cook until pork is no longer pink, stirring well, about 7 to 10 minutes.
  • Add tomatoes, squishing with fingers (or breaking up with a wooden spoon. Personally, I like to squish). Stir in tomato paste and wine.
  • Bring to a boil then reduce heat. Simmer, partially covered, for 1 to 1 1/2 hours.
  • Stir in cream (or half & half). Simmer until heated through.
  • Serve over penne. Top with grated Parmigiano-Reggiano and garnish with fennel fronds, if desired.