1tspfennel seeds, crushed**A mortar & pestle works great to crush the seeds
½cupdry red wine
1(28 oz)can of whole tomatoes, crushed by hand**Using really good canned tomatoes makes the sauce even tastier!
½cupwater
1sprigfresh rosemary
Instructions
Heat a Dutch oven over medium-high heat then add the ground Italian sausage and cook, breaking up the sausage as it cooks, for about 4-5 minutes, or until browned. Remove from the Dutch oven into a bowl then remove any excess grease from the Dutch oven.
Add the butter and olive oil to the same Dutch oven over medium-high heat. Add the onion, carrot, and celery then season with sea salt and freshly cracked black pepper, to taste. Cook, stirring frequently until softened, about 5 minutes.
Add the sausage meat back to the Dutch oven along with the garlic and crushed fennel seeds then cook, stirring constantly, for 1 minute.
Add the wine and cook, stirring frequently for 1-2 minutes.
Add the crushed whole tomatoes and juices to the Dutch oven along with 1/2 cup of water and a sprig of rosemary then season with sea salt and freshly cracked pepper, to taste.
Simmer the ragu for 60 minutes, stirring occasionally. Cover with a lid and continue to simmer for another 60-75 minutes.Side Note: Add a bit more water if needed.
Remove the sprig of rosemary before serving. Taste & re-season, if needed.
Serve with cooked pasta, gnocchi, or lasagna. Enjoy.