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1
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
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2
Add the pepper flakes and cook for 15 seconds.
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3
Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes.
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4
Add the garlic and cook until fragrant, about 1 minute.
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5
Stir in the tomato paste and cook, stirring constantly, for 1 minute.
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6
Add the tomatoes one at a time, crushing them by hand as you go.
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7
Season with 1 teaspoon salt and pepper to taste.
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8
Simmer the sauce over low heat, covered.
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9
Heat a large skillet over medium-high heat.
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10
Add the beef, pork, veal, savory, thyme, oregano, and fennel seeds.
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11
Season with 1 teaspoon salt and pepper.
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12
Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes.
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13
Add the meat to the sauce, holding back any excess fat.
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14
Add the rind of the Parmesan, if using.
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15
Simmer the sauce, covered, over low heat, for 1 1/2 hours.
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16
(If the sauce gets too thick adjust the consistency with water.)
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17
Taste and season with salt and pepper to taste.
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18
Just before serving, remove the Parmesan rind and add the grated cheese.
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19
Cook's Note: 3 to 4 cups of this sauce will dress 1 pound of pasta, like spaghetti or rigatoni.
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20
It is also perfect for lasagna.
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21
This sauce freezes very well.
