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Ingredients

1. 1 tablespoon extra-virgin olive oil
2. 1 pound ground veal
3. 3/4 pound mild pork sausage with fennel seeds, casings removed
4. Kosher salt and freshly ground pepper
5. 1 small fennel bulb--halved, cored and finely diced, fronds reserved
6. 1 medium carrot, finely diced
7. 1 garlic clove, smashed
8. 1 cup whole milk
9. 1 cup dry white wine
10. 1 cup canned peeled Italian tomatoes, drained and crushed
11. 3 tablespoons tomato paste
12. 1 tablespoon chopped marjoram
13. 1/2 cup beef stock or canned low-sodium broth
14. 3/4 pound penne pasta
15. A mixture of freshly grated Pecorino Romano and Parmigiano-Reggiano cheese, for serving

Description

Food & Wine