Ingredient

• 1/4 cup extra-virgin olive oil
• 1 cup finely chopped onion
• 1 cup finely chopped fennel, plus chopped fronds for serving
• Kosher salt and freshly ground pepper
• 1 tablespoon minced garlic (from 2 cloves)
• 2 tablespoons tomato paste
• 1 pound ground beef (85 percent lean), preferably grass-fed
• 1 can (28 ounces) whole peeled tomatoes, pureed
• 1 pound pappardelle
• Grated Parmesan and red-pepper flakes, for serving

• Step 1

  Heat 2 tablespoons oil in a large, straight-sided skillet over medium-high. Add onion, fennel, and a pinch of salt. Cook, stirring, until vegetables are softened and beginning to brown, 7 to 8 minutes. Stir in garlic and tomato paste; cook 1 minute more. Add 2 cups water and beef, breaking up meat with the back of a spoon. Reduce heat to low and simmer, covered, 15 minutes. Uncover, add tomatoes, and season with salt and pepper. Increase heat to medium high; cook until sauce is thickened, 12 to 15 minutes.

• Step 2

  Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot; add sauce, 1/4 cup pasta water, and remaining 2 tablespoons oil. Toss to evenly coat pasta, adding more pasta water as needed. Serve, topped with fennel fronds, cheese, and pepper flakes.