Meal Solutions

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Ingredients:

• Bolognese Sauce:
• 2 tbsp olive oil
• 1 onion, finely diced
• 1 fennel bulb, finely diced
• 1 large carrot, peeled and finely diced
• 2 celery stalks, finely diced
• 6 garlic cloves, finely chopped
• 1 tbsp fennel seeds
• 3 thyme sprigs
• 8 ounces white mushrooms, sliced
• 1 pound 85%-lean ground beef
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 c. dry red wine
• 9 fresh very ripe tomatoes (about 2-3/4 pounds), diced
• 1 (15 oz) can tomato sauce
• 1 c. chicken broth
• Fettuccine:
• 1 1/4 pounds fresh fettuccine
• Kosher salt and freshly ground black pepper, to taste
• 3/4 c. fresh basil, torn into pieces
• 1 wedge Parmigiano-Reggiano cheese

All you do

1. Prepare Bolognese sauce:
2. Heat heavy medium pot over medium heat.
3. Add oil and onions and sauté until onions are tender, about 3 minutes.
4. Add fennel, carrot, celery, garlic, fennel seeds and thyme and sauté until vegetables are tender and pale golden, about 15 minutes.
5. Add mushrooms and cook until they are tender, about 5 minutes.
6. Add beef, 2 teaspoons salt and 1/2 teaspoon pepper and cook, breaking up beef so no clumps form and until beef is no longer pink, about 5 minutes.
7. Add wine and cook until it has almost completely reduced, about 8 minutes.
8. Add tomatoes and their juices, tomato sauce and broth. Bring sauce to a simmer.
9. Cover pot and reduce heat to medium-low. Simmer very gently, stirring occasionally, until tomatoes are very tender, about 1 hour. Uncover and continue simmering, stirring occasionally, until sauce has reduced and thickened slightly, about 1-1/2 hours longer.
10. Season sauce to taste with salt and pepper.
11. Prepare fettuccine and serve:
12. Just before serving, cook fettuccine in large pot of boiling salted water until al dente, stirring constantly, about 3 minutes.
13. Lift pasta from water and transfer it to sauce; reserve pasta water.
14. Using carving fork, toss pasta well to combine with sauce and season to taste with salt and pepper, adding a little of reserved pasta water, if necessary, to thin out sauce.
15. Twirl some pasta around carving fork, then point fork prongs perpendicularly into center of pasta serving bowl. Allow pasta to fall off prongs, forming swirled mound of pasta on each plate. Repeat with remaining pasta.
16. Mix some of basil into remaining sauce in pot, then spoon sauce over pasta.
17. Sprinkle remaining basil over each bowl of pasta, then grate Parmesan over and serve.