Servings: 6

4 tablespoons olive oil 4 tablespoons olive oil
500g mix of ground meats (recipe recommends pork and veal) 500g mix of ground meats (recipe recommends pork and veal)
4 tablespoons tomato purée 4 tablespoons tomato purée
1 fennel bulb, finely chopped, fronds reserved 1 fennel bulb, finely chopped, fronds reserved
1 celery stick, finely chopped 1 celery stick, finely chopped
1 carrot, finely chopped or grated 1 carrot, finely chopped or grated
1 onion, finely chopped 1 onion, finely chopped
2 garlic cloves, bruised with the side of a knife 2 garlic cloves, bruised with the side of a knife
2 bay leaves 2 bay leaves
1 teaspoon fennel seeds 1 teaspoon fennel seeds
½ teaspoon fennel seeds, toasted in a dry pan to serve ½ teaspoon fennel seeds, toasted in a dry pan to serve
165 ml dry white wine 165 ml dry white wine
3 x 400g tins chopped tomatoes 3 x 400g tins chopped tomatoes
100g unsalted butter, cubed 100g unsalted butter, cubed
500g dried fettuccine (or other dried pasta), cooked according to the packet instructions 500g dried fettuccine (or other dried pasta), cooked according to the packet instructions
Finely grated parmesan to serve Finely grated parmesan to serve
Handful fresh flatleaf parsley to serve Handful fresh flatleaf parsley to serve
 
30cm shallow flameproof casserole or oven proof saucepan (with a lid) about 2.5-3 litres 30cm shallow flameproof casserole or oven proof saucepan (with a lid) about 2.5 to 3 litres

Heat the oven to 160°C/140°C, gas 3. Heat half the oil in the casserole or saucepan over a high heat. Add the mince and cook, breaking up the mince with a wooden spoon, for 5 minutes or until browned. Add the tomato purée, then cook, stirring occasionally, for 2 minutes. Transfer the mince mixture ot a plate and set aside.
Heat the remaining oil in the mince pan over a high heat. Add the fennel, celery, carrot, onion, garlic, bay leaves, and fennel seeds, then cook, stirring occasionally, for 10 minutes or until the vegetables have started to soften.
Return the mince to the pan along with the wine. Bring to the boil and cook for 1 minute, then add the tins of tomatoes and bring to a simmer. Cover with the lid, then put in the oven for 2½ hours, stirring halfway through, until the meat is tender and the sauce is rich and thick. While hot, stir in the cubed butter until melted (the butter can be left out for calorie reasons).
Divide the cooked pasta among bowls. Spoon over the ragù, then scatter with the reserved fennel fronds, extra toasted fennel seeds, parmesan, and parsley to serve.