| 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 |
| 1 pound | Pasta |
| Parmigiano-Reggiano for grating |
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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.
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