• In a small bowl, mix together the crushed fennel seeds, pepper, salt, rosemary, and oregano. Set aside.
• In a large stock pot or Dutch oven, add the olive oil and heat over medium-high. Add the onion, carrot, and celery, and season with salt. Sauté for 10-12 minutes or until softened. Add garlic and tomato paste and cook for 4-6 more minutes—the tomato paste should lightly brown, caramelize, and become fragrant.
• Add half of the ground chicken in a single layer and sprinkle with half of the herbed seasoning mixture, then add the remaining chicken and seasoning—this is done in layers to ensure the meat is evenly seasoned. Use a spatula to break up the meat and cook for 10 more minutes.
• Add the white wine and scrape the bottom of the pot. Finally, add the chicken broth, tomato puree, diced tomatoes, bay leaves, Parmesan rind, and a generous pinch of salt. Stir to combine, then reduce heat to low and simmer, stirring every 10-15 minutes or so, until reduced by about half—about 45 minutes.

Cook pasta:

• Cook the pasta during the last 15 minutes or so of the sauce reducing; al dente according to package directions (I recommend setting your time 2-3 minutes earlier than instructed, to ensure you don’t overcook the noodles). A few minutes before the pasta is done cooking, add about ½ cup of the starchy water to the sauce; stir in.
• If you’re serving the whole batch of sauce, use a handheld strainer to transfer the pasta directly into it. If you’re reserving some sauce to freeze, transfer into storage containers before adding the pasta to the pot.
• Toss the noodles in the sauce for about 5 minutes before plating and serving hot with shaven Parmesan cheese and fresh basil.