Total Calories: 158
1 Put the oil, onion, all the herbs, and the fennel seeds in a large saucepan and turn the heat to medium. Cook, stirring occasionally, until the onion is tender and golden, about 10 minutes.
2 Stir in the pork, then the salt and pepper to taste. Cook, stirring frequently to break up the lumps, until the pork loses its pink color, about 10 minutes. Add the wine and simmer 5 minutes. Stir in the tomatoes and cook 1 hour or until the sauce is thickened. Serve hot. Can be made ahead and stored in an airtight container in the refrigerator up to 3 days or in the freezer up to 2 months.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.