This takes a while to make but it is so worth the time and effort. It is the fennel that makes this so amazing.

     

    Alison's bolognese Home movies with Alison youtube

    Ingredients

    • For: 8
    • Preparation: 1 h
    • Cooking: 3 h
    • Ready in: 4 h

    Instructions

    1. In a dutch oven, add 2-3 T. olive oil then brown both meats about 1/2 way. Season with salt and pepper.
    2. Add chopped onions and the chopped fennel, cook for 15 mins.
    3. Add garlic, fennel seed and chili flakes (if you are using them). Cook for 90 seconds or so.
    4. Add wine, tomatoes, milk and broth. At this point Alison added another T. of Better than Bouillion, chicken and stirred it in. I did not add it.
    5. Simmer this on low UNCOVERED for 2.5 to 3 hours. I simmered it for 3 whole hours, stirring often. When Dugan and I did this recipe we did not have the heat on high enough for the first 2-3 hours so we cranked up the heat and cooked it for a total of 6 hours.
    6. Cook pasta. Alison recommends long, flat pasta or short, fat pasta. I used short, fat noodles and they came out great. In the video, Alison used a long, spiral shaped pasta which I could not find.
    7. I used freshly grated parmesan cheese at the end. This came out so deliciously. Dugan and I served it with a caesar salad and garlic bread.

    Notes

    Btw, we did not drain any fat, neither did Alison. It is supposed to have some fat in it.