Step 1

In a large Dutch oven or heavy-bottomed pot, heat the olive oil. Add the onion, carrots, celery, fennel seed, crushed red pepper and season with salt and black pepper. Cook over moderate heat, stirring occasionally, until the onion is translucent, about 5 minutes. Add the beef and pork and cook over moderately-high heat, undisturbed, until the meat begins to brown on the bottom, about 5 minutes. Cook, breaking up the meat with your spoon, until it is just cooked through, about 5 minutes more.

Step 2

Create a well in the center of the meat mixture and add the tomato paste and garlic. Cook, stirring occasionally, until the tomato paste begins to caramelize and deepen in color, about 1 minute. Stir to combine with the meat and vegetables. Season with salt and pepper.

Step 3

Add the red wine and bring to a boil over moderate heat. Cook, stirring occasionally, until the wine is almost completely reduced, about 20 minutes.

Step 4

Tie the herbs into a bundle using kitchen twine and add to the ragù with the crushed tomatoes. Bring to a boil, then reduce the heat to low. Simmer the sauce, stirring occasionally and gradually adding the chicken stock as the liquid reduces, until the ragù is thick and the meat is tender, about 2 hours. Season the ragù with salt and pepper.

Step 5

To serve, cook the pasta until al dente. Drain well, reserving 1 cup of pasta water. In a deep skillet or sauté pan, toss the pasta with your desired amount of ragù, adding pasta water if the sauce is too thick. Transfer to plates and serve, passing parmesan cheese at the table.