INSTRUCTIONS
[Make the Sauce]
1. In a Dutch oven or other heavy pot over medium heat, warm the oil. Add the onion, carrots and celery and sautee until softened, about 10 minutes. Add the fennel seed and pork and cook, breaking up the meat with a wooden spoon, until the meat colors slightly, about 4 minutes. Stir in the wine and cook until most of the alcohol has evaporated, 1 to 2 minutes. Add the tomatoes, tomato paste and the ½ tsp. salt. Stir well to combine. Reduce the heat to low and simmer, partially covered and stirring occasionally, until the sauce has thickened and the flavors have melded, about 1 hour. If the sauce seems to be drying out, add a few tablespoons of water.
[Cook the Pasta]
2. Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally, until al dente, according to the package instructions.
3. Place 2 cups of the sauce in a warmed serving bowl. Store the remaining sauce for another use (see note above). Drain the pasta and add to the sauce, stirring to coat. Serve, passing the cheese at the table.
