Spaghetti Bolognese
Serves 4-6

2 tablespoons extra virgin olive oil
1 medium onion, minced fine
1 large carrot, minced fine
1 stalk celery, minced fine
1 pound ground beef (or mix of beef, pork and veal)
3 cloves garlic, minced
1 teaspoon crushed fennel seeds
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, crushed
1/4 cup chopped basil
2 14-ounce cans diced tomatoes
1/2 cup red wine
1/2 cup milk (or cream)
salt and pepper to taste

Heat oil in a medium saucepan over medium heat. Add onions, carrots, and celery and cook until soft, about 10 minutes. Add ground meat and brown, then add garlic and cook for 1 more minute. Add fennel, salt, pepper, red pepper, basil, tomato, red wine and milk and bring to a boil. Reduce heat and simmer, uncovered, until reduced and thickened, about 30 minutes. Salt and pepper to taste and serve over cooked spaghetti or other pasta with a nice grating of Parmigiano Reggiano cheese.