Tagliatelle with Beef Sugo

By Nanatimesthree

Ingredients

• Kosher salt
• 2 tablespoons olive oil
• 1 small fennel bulb, trimmed, cored, and cut into small dice
• 1 1/4 cups), plus 1 to 2 tablespoons chopped fennel fronds
• 1 small onion, cut into small dice
• 1 1/2 pounds ground beef or lamb
• Freshly ground black pepper
• 1/4 cup tomato paste
• 3/4 cup dry red wine
• 3/4 cup tomato juice
• 1 tablespoon chopped fresh oregano
• 1 pound fresh tagilatelle pasta
• Grated romano cheese

Preparation

Step 1

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, heat the olive oil in a 12 inch skillet over medium-high heat. Add the fennel, onion, and 1/2 teaspoon salt. Cook, stirring frequently with a wooden spatula, until softened and just starting to brown, about 4 minutes.

Add the meat, 1/2 teaspoon pepper, and another 1/2 teaspoon salt and cook, stirring to break up the meat, until lightly browned and cooked through, about 4 minutes.

Move the mixture to the side of the pan and carefully tilt the pan to pool any fat on the empty side. Spoon off all but about 2 tablespoons.

Add the tomato paste ad mash it on the bottom of the skillet to brown it slightly, about 1 minute, before stirring it into the meat. Add the wine and cook, stirring and scraping the bottom of the skillet to loosen any browned b its, until most of the liquid has evaporated, about 2 minutes.

Add the tomato juice and continue to cook, stirring occasionally, until the sauce thickens and clings to the meat, about 2 minutes. Season to taste with salt and pepper. Add the fennel fronds and oregano, cook for 1 minute longer, and remove from the heat.

Cook the tagliatelle in the boiling water until just al dente, 3 to 4 minutes. reserve 3/4 cup of the water and then drain the pasta.

Return the skillet to medium-low heat, add the drained pasta to the sauce and stir to blend. Loosen with a little of the pasta cooking water if necessary and serve topped with grated cheese.