Serve with cavatelli or rotini pasta, scattered with chives & freshly grated Parmesan cheese. Recipe developed by Chef Pigot

Scale

1 tbsp (15 mL) olive oil

2 lb (1 kg) Regular or Medium Ground Beef

2 tbsp (30 mL) Kosher salt

1 tbsp (15 mL) fresh ground black pepper

1 tsp (5 mL) ground fennel

1 tsp (5 mL) ground coriander

10 cloves garlic, minced

1 cup (250 mL) finely diced white onion

1 cup (250 mL) finely diced fennel bulb

1 cup (250 mL) dry-packed sundried tomatoes, coarsely chopped

2 tbsp (30 mL) coarsely chopped Calabrian chilies (or 1 tbsp/15 mL minced canned chipolte in adobe sauce)

2 tbsp (30 mL) tomato paste

1½ cups (375 mL) Italian red wine (such as Chianti)

3 to 4 pieces Parmesan rinds

8 cups (2 L) tomato sauce

1 cup (250 mL) whipping cream

Heat oil in a large pot over medium high heat. Add beef, salt, pepper, fennel and coriander; cook for 5 to 7 minutes, breaking up beef into chunks with a spoon until it begins to brown.

Add garlic, onion, fennel, sundried tomatoes, Calabrian chilies and tomato paste; cook, stirring, for about 5 to 8 minutes or until beef is browned and vegetables are softened. Add wine and Parmesan rinds; bring to a boil, scraping up brown bits stuck to pot. Boil until wine is reduced by about half.

Stir in tomato sauce, reduce heat and gently simmer for 45 to 60, stirring occasionally, until slightly reduced and thickened. Stir in cream and simmer for 5 to 10 minutes to blend flavours.

Calabrian chilies are from the Calabria region of Italy and are slightly smokey, spicey and sweet.