1 lb (500 g) lean ground beef
1 tsp (5 mL) fennel seeds
1 tbsp (15 mL) extra-virgin olive oil
1/4 cup (50 mL) chopped pancetta or bacon
1 large onion, chopped
3 cloves garlic, minced
2 carrots, finely diced
2 stalks celery, finely diced
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) milk
1 can (28 oz/796 mL) whole tomatoes
1 cup (250 mL) dry red wine
2 tbsp (25 mL) tomato paste
1 bay leaf
Pinch each granulated sugar and hot pepper flakes
1/4 cup (50 mL) minced fresh parsley
In large Dutch oven, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. With slotted spoon, remove beef and set aside. Drain fat from pan.
Meanwhile, using mortar and pestle or bottom of small saucepan, crush fennel seeds; add to beef.
In same Dutch oven, heat oil over medium heat; fry pancetta, onion, garlic, carrots, celery, oregano, salt and pepper, stirring occasionally, until vegetables are softened, about 8 minutes.
Add milk; simmer until almost no liquid remains. Add tomatoes, breaking up with back of spoon. Return beef to pan.
Add wine, tomato paste, bay leaf, sugar and hot pepper flakes; bring to boil. Reduce heat and simmer until thick enough to mound on spoon, about 45 minutes. Discard bay leaf.
Stir in parsley; cook for 2 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.)
Slow Cooker Bolognese Sauce: Cook as directed up to point of adding tomatoes; scrape into slow cooker. Add tomatoes to slow cooker, breaking up with back of spoon, wine, bay leaf, sugar and hot pepper flakes. Cover and cook on low for 6 hours or until vegetables are tender.
Stir in tomato paste and parsley; cover and cook on high for 20 minutes or until thickened and bubbly. Discard bay leaf.