|1 large||Onion, minced|
|2||Carrots, peeled and finely minced|
|1 bulb||Fennel, core and fronds trimmed off, minced|
|3 Tablespoons||Olive oil|
|¼ pound (1 stick)||Unsalted butter|
|1 Tablespoon||Pollen Ranch Fennel Pollen|
|1 teaspoon||Kosher salt|
|1 pound||Ground veal|
|½ cup||Dry white wine|
|½ cup||Whole milk|
|½ cup||Chopped canned tomatoes in puree|
|Parmigiano-Reggiano for grating|
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.