Directions

1. Heat a large sauté pan over medium-high heat. Add a drizzle of neutral oil. Once it begins to smoke, add the lean ground beef. Season with salt and pepper and spread into a thin layer to sear. Once deeply golden, use a spatula to break the meat into small pieces and continue cooking until no pink remains.
2. Remove the cooked meat to a bowl and set aside.
3. Reduce heat to medium-low. Add Clebby’s Avocado Oil with finely diced onion, carrot, celery, crushed fennel seed, and minced garlic. Sauté until soft and translucent. Stir in the tomato paste and let caramelize for a couple of minutes. Add the cooked ground meat back in and stir until well-coated.
4. Deglaze with white wine and cook until the wine has reduced by about half.
5. Pour in chicken broth and milk and bring to a simmer.
6. Season to taste and reduce the heat to low. Let cook for 2½-3 hours. If the mixture gets too thick, add in a little chicken stock. The sauce will be done when most of the liquid has reduced into a silky sauce.
7. Cook pappardelle or spaghetti according to package directions.
8. Scoop the sauce onto the cooked noodles, tossing to coat.
9. Divide the pasta among bowls, topping with a little extra sauce. Garnish with freshly grated parmesan cheese.