George'S Meat Sauce For Pasta

1. 1

   Finely mince the onion, carrot, and fresh fennel.

2. 2

   Heat the oil and 4 tablespoons butter in a heavy pan; add in minced vegetables; saute over low heat, stirring occasionally, until they are soft and have almost melted into a puree.

3. 3

   This can take about 30 minutes and require patience.

4. 4

   The vegetables must be soft before proceeding with the recipe.

5. 5

   Add in the ground fennel seed and salt; saute for 2 minutes and then add the meat.

6. 6

   Increase the heat and saute, stirring, until the meat is no longer pink.

7. 7

   Add in the wine and cook gently, stirring occasionally, until almost all the wine has evaporated, about 30 minutes.

8. 8

   Add the tomatoes and cook for an additional 15 minutes, until they are absorbed into the sauce.

9. 9

   Bring 5 quarts of salted water to a boil in a big pot.

10. 10

    Drop in the pasta and cook until it is still quite firm, 4-5 minutes.

11. 11

    Drain and add the pasta to the sauce, toss for 1-2 minutes, until al dente.

12. 12

    Cut up the remaining 8 tablespoons of butter and add to the pasta; continue to toss until the butter melts and combines with the sauce.

13. 13

    Serve immediately; pass the Parmigiano-Reggiano for your guests to grate over their pasta.

* Per serving · 4 servings · Values may vary.