Ingredients:
1/2  pound ground veal
1/2  pound ground pork
1 medium onion, chopped (1/2 cup)
1/2  pound fresh mushrooms, sliced
1 tablespoon bottled minced garlic
1 28-ounce can crushed tomatoes in puree
1  15-ounce can tomato sauce
3/4  cup dry white wine
1/2  teaspoon salt
1/2  teaspoon dried rosemary, crushed
1/4  teaspoon crushed red pepper
1/4  teaspoon ground black pepper
1/8  teaspoon fennel seeds, crushed
1  pound dried pasta, cooked and drained
Grated Romano or Parmesan cheese
Fresh rosemary sprigs (optional)

Directions:
Cook and stir veal, pork, and onion in a 4- to 5-quart Dutch oven until meat is browned. Add mushrooms and garlic; cook 3 to 5 minutes more or until mushrooms are tender, stirring occasionally. Drain off fat. 

Stir in tomatoes, tomato sauce, wine, salt, rosemary, red pepper, black pepper, and fennel. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Serve over hot pasta. Sprinkle with grated Romano cheese. If desired, garnish with rosemary sprigs. Makes 8 servings. 

To Make-Ahead: Spoon sauce into a freezer container. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator overnight; transfer to a saucepan and heat through. Or place frozen sauce in a large saucepan. Add 2 tablespoons water. Cover and cook over medium heat about 25 minutes or until heated through, stirring occasionally. 

Makes 8 servings.