Step 1

In a medium bowl, use a fork to combine the meat with 1 teaspoon salt, black pepper and the fennel seed.

Step 2

Heat the oil in a large (10-12-inch) saute pan or deep skillet over medium heat. Add the onion and cook until softened, stirring frequently so it doesn't brown, about 5 minutes. Stir in the garlic and crushed red pepper and oregano until aromatic, about 30 seconds.

Step 3

Add the meat to the pan and turn the heat up to medium-high. Cook until the meat is lightly browned no longer pink inside, stirring and breaking it up with a wooden spoon, about 10 minutes. Pour in the wine, stir it in and let it bubble for about 10 seconds. Stir in the tomatoes, tomato paste and 1½ teaspoons salt.

Step 4

Bring the sauce to a simmer, then lower the heat to medium-low and partially cover the pan. Cook 15-20 minutes, stirring occasionally, until the sauce is thickened. Taste the sauce for seasoning and add more salt, chili or black pepper to your liking.

Step 5

While the sauce cooks, bring a large pot of water (4-5 quarts) to a boil. Add three tablespoons salt.

Step 6

Add the pasta and cook until al dente. Drain well and add to the pan with the sauce. Toss until coated, then transfer to large serving bowl. Serve with parsley and cheese sprinkled over the top.