Foodspin Ragu

• 2 1/2 lbs ground beef, pork, or veal
• 1 tsp chili flakes
• 3 tbsp olive oil
• 1 tsp fennel seed
• 1 medium onion
• 1 large carrot
• 1 stalk celery
• 4 cloves garlic
• 6 anchovy filets
• 1/2 small can tomato paste
• 1 bottle red wine
• 1 cup milk
• Salt
• Tagliatelle or fettucini

1. Heat oil over low heat
2. Add fennel and chili flakes
3. Mince onion, celery, garlic, and carrot in food processor
4. Salt vegetables
5. Raise heat to medium and sweat vegetables until softened and onion is translucent
6. Add ground meat and anchovy filets, stir to break up chunks and incorporate
7. Raise heat to high and add tomato paste and wine, scraping fond from pan bottom
8. Bring to boil, then lower to a steady simmer
9. Slowly drizzle milk into argue, stirring constantly
10. Cover and braise for an hour over low-medium heat
11. Uncover and simmer another hour
12. Toss with pasta and serve

ground beef, chili flakes, olive oil, onion, carrot, celery, garlic, anchovy filets, tomato paste, red wine, milk, salt, tagliatelle

Taken from www.epicurious.com/recipes/member/views/foodspin-ragu-52928921 (may not work)