Heat the olive oil and 4 Tablespoons of butter in a heavy bottomed pot.

Add the minced vegetables and saute over low heat, stirring occasionally, until they are very soft and have almost melted into a puree. This can take about 30 minutes. Stir frequently to avoid burning.

Add the fennel pollen and salt and saute for 2 to 3 minutes. Add to the meat.

Raise the heat and continue to stir until the meat is no longer pink.

Cook pasta according to package directions. Top with sauce and grated cheese.