Meat Sauce with Pork and Fennel – Rachael Ray

Ingredients

• 3 tablespoons extra virgin olive oil (EVOO)
• 1/4 pound pancetta, finely chopped
• 1 1/4 pounds ground pork shoulder
• 1 bulb fennel, trimmed and finely chopped
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 4 large cloves garlic, finely chopped
• 1 small chili pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
• 2 tablespoons fresh thyme, finely chopped
• A small handful sage leaves, very thinly sliced
• Salt and pepper
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 2 cups chicken stock
• 1 1/2 cups passata or 1 can crushed or pureed tomatoes (15 ounces)
• 1 pound egg tagliatelle or spaghetti
• 2 tablespoons butter
• A handful of grated Parmigiano Reggiano cheese