Categories: ***, August2016, Beef, Faves, Italian, JR, Tomatoes

Ingredients

• Few glugs of olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 1 lb ground beef or turkey, (if using turkey, dark meat is always preferable)
• 1 Tbs (heaping) tomato paste
• 1 tsp fennel seeds
• 1 tsp sugar
• 1/4 cup wine (red or white, dry preferable)
• 1 28-oz can diced tomatoes, in their juices, (or tomato puree)
• 8 shakes of dried oregano
• 1 lb tubular pasta (penne, rigatoni, ziti)
• Freshly grated parmesan cheese, for serving

Directions

1. Add the oil to a medium saucepan set over medium-low heat. Add onion, garlic, pepper flakes, and salt and pepper, and cook for about 2 minutes until onion is slightly wilted.

2. Push everything to one side of the pot, turn up heat slightly, and add the ground meat, breaking it up with a fork as it browns. Once most of the pink is gone, stir it together with the onion mixture,

3. Add the tomato paste, fennel seeds, sugar and wine, and stir everything together. Raise the heat to medium-high and cook until most of the liquid has been absorbed, about 5 minutes. Stir in the tomatoes and oregano. Bring the sauce to a boil and then turn heat to low and simmer uncovered for at least 30 minutes and up to 1 hour.

4. If you are freezing for later, let the sauce cool at this point and then ladle it into a freezer bag. If you are not freezing for later, while the sauce is simmering (or reheating), prepare the pasta according to package directions. Toss the drained pasta with sauce and serve in bowls topped with parmesan cheese.

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