• 2 tbsp. EVOO (use a Greek olive oil if you have it)
• 1 small red onion, finely minced
• 4 cloves garlic, finely minced
• 1 lb. ground turkey, lamb or beef
• 1/2 cup red wine (I used a Merlot that I drink)
• 2 tsp. dried Greek oregano
• 5-7 sprigs fresh thyme (or 1/2 to 1 tsp. dried – to taste)
• 1 cinnamon stick
• 1 bay leaf
• 1-1/2 to 2 tsp. kosher salt
• 1/4 tsp. 4 pepper mix or black pepper, freshly ground
• 28 oz. crushed tomatoes (I used whole San Marzano tomatoes and blended them)
• 3/4 to 1 lb. pasta – Bigoli, bucatini, zucca or rigatoni Sfoglini pasta
• Fennel Pollen to finish (optional – see comment)
• Feta cheese, crumbled or grated (optional)

Add olive oil to a dutch oven and heat over medium. Stir in the red onion and saute untiil soft and translucent, about 5 minutes. Stir in the minced garlic and saute another minute or two.

Stir in the ground meat of your choice and using a wooden spoon break up the meat as it browns. Pour off any excess fat – one good thing about using turkey is there is not much fat.

Gradually pour in the red wine and reduce by half. Add the oregano, thyme sprigs, cinnamon stick, bay leaf, salt, pepper and combine.

Once the spices are fragrant, stir in the tomatoes. Bring to a simmer, cover and cook for 45-60 minutes, stirring occasionally; adjust heat if necessary.

15 minutes before the sauce is done, cook the pasta according to package instructions. Reserve some pasta water before straining.

Remove the thyme sprigs, bay leaf and cinnamon stick. Stir in enough pasta water to reach desired consistency, then add the pasta and toss to coat.

Garnish with a sprinkle or two of Fennel Pollen and/or Feta cheese before serving.

Comment: Fennel is a popular spice in many cuisines including Chinese, Italian, Indian, Middle Eastern and Mediterranean countries (Greece). Adding a pinch or two of Fennel Pollen to a finished dish can take a recipe over the top!

Recipe by cookingwithauntjuju.com