Bolognese Sauce

1. 1

   in a large dutch oven saute beef over med-high heat, breaking up with spoon, until no longer pink, about 5 minutes, drain off fat.

2. 2

   meanwhile using a mortar and pestle or bottom of a small saucepan, lightly crush fennel seeds and add to pan.

3. 3

   add chopped bacon, onions, minced garlic, carrots, celery, oregano, salt and pepper, fry over medium heat, stirring occasionally until vegetables are softened, about 8 minutes.

4. 4

   add milk, simmer until almost no liquid remains, about 3 minutes.

5. 5

   add tomatoes, crushed tomatoes, wine, tomato paste, bay leaf, and sugar, breaking up tomatoes with potatoe masher or spoon, bring to a boil.

6. 6

   reduce heat and simmer until thick enough to mould on spoon, about 1 hour.

7. 7

   discard bay leaf, stir in parsley.

8. 8

   Make Ahead:.

9. 9

   let cool for 30 minutes, refrigerate uncovered in airtight container until cold.

10. 10

    cover and refrigerate for up to 2 days or freeze for up to 1 month.

* Per serving · 4 servings · Values may vary.