FENNEL RAGÙ OVER TAGLIATELLE

Here is a different pasta sauce using a ragù recipe with fennel. Ragù is a meat-based sauce.

2 T avocado oil or extra-light olive oil
1 large fennel, finely diced, plus chopped fronds, for garnish
1 medium yellow onion, diced
2 cloves garlic, minced or pressed
½ cup dry white wine
1 lb lean ground beef
½ t red pepper flakes
1 28-oz can whole peeled, Italian tomatoes
3 T tomato paste
1 lb tagliatelle or fettuccine
Sea salt and freshly ground black pepper
Freshly grated Parmigiano-Reggiano Cheese, for serving

In a large skillet, big enough to hold the pasta and sauce, add the oil and over medium heat, sauté the fennel and onion for 5 minutes. 
Add the garlic and sauté another minute.
Add the wine and let cook a couple of minutes to almost evaporate.
Add ground beef and red pepper flakes and cook until meat turns brown, about 10 minutes.
Pour the tomatoes into a bowl and hand-crush them, removing any hard center cores.
Alternatively, use an immersion blender to chop the tomatoes.
Add the crushed tomatoes and tomato paste to the skillet with the beef mixture.
Simmer, stirring frequently, until sauce has thickened, about 20 minutes.

Meanwhile, while the sauce is simmering, bring a large pot of salted water to a boil.
Boil your pasta until al dente. Save a ladle full of the pasta cooking water and add to the skillet with the beef.
Season to taste with salt and pepper.

Drain pasta and add to the skillet and mix to combine..

Divide between 4 warm pasta bowls, sprinkle with a few fronds, and Parmigiano cheese.

Serves 4