Italian Meat Sauce in 30 Minutes

7 In a medium bowl, use a fork to combine [wprm-ingredient text="1 ½ pounds ground meat: beef, pork, turkey, Italian sausage or a combination" uid="6"] with 1 teaspoon salt, black pepper and [wprm-ingredient text="1 teaspoon fennel seed" uid="8"].
0 Heat [wprm-ingredient text="¼ cup extra-virgin olive oil" uid="0"] in a large (10-12-inch) saute pan or deep skillet over medium heat. Add [wprm-ingredient text="1 cup finely chopped yellow onion" uid="2"] and cook until softened, stirring frequently so it doesn't brown, about 5 minutes. Stir in the [wprm-ingredient text="2 tablespoons pressed or grated garlic cloves" uid="4"], [wprm-ingredient text="½ - 1 teaspoon crushed red chili pepper" uid="24"], and [wprm-ingredient text="1 teaspoon dried oregano" uid="29"] until aromatic, about 30 seconds.
2 Add the meat to the pan and turn the heat up to medium-high. Cook until the meat is lightly browned no longer pink inside, stirring and breaking it up with a wooden spoon, about 10 minutes. Pour in [wprm-ingredient text="¼ cup dry red wine" uid="28"], stir it in and let it bubble for about 10 seconds. Stir in [wprm-ingredient text="1 28-ounce cans crushed tomatoes" uid="14"], [wprm-ingredient text="2 tablespoons tomato paste" uid="23"] and 1½ teaspoons salt. Note: You can substitute half the amount of balsamic vinegar for the red wine.
8 Bring the sauce to a simmer, then lower the heat to medium-low and partially cover the pan. Cook 15-20 minutes, stirring occasionally, until the sauce is thickened. Taste the sauce for seasoning and add more salt, chili or black pepper to your liking.
4 While the sauce cooks, bring a large pot of water (4-5 quarts) to a boil. Add three tablespoons salt. 
6 Add the pasta and cook until al dente. Drain well and add to the pan with the sauce. Toss until coated, then transfer to large serving bowl. Serve with parsley and cheese sprinkled over the top.