Paleo "Fettucine" Bolognese

So for noodles, I have used kelp noodles, spaghetti squash, and shredded cooked sweet potatoes. I think this sauce will go nicely over any of these options. I have also seen, but haven't tried noodles made from zucchini...

Bolognese sauce:
2 T olive oil
1 onion, finely diced
1 fennel bulb, finely diced
1 large carrot, peeled and finely diced
2 celery stalks, finely diced
6 garlic cloves, finely chopped
1 T fennel seeds
3 thyme sprigs
8 oz white mushrooms, sliced
1 pound grass fed beef
dash of sea salt
dash of black pepper
1 cup dry red wine
9 fresh ripe tomatoes (2.75 lbs) diced
1 (15oz) can tomato sauce
1 cup chicken broth

Heat heavy pot over medium heat. Add oil and onions, saute about 3 minutes. Add fennel, carrot, celery, garlic, fennel seeds, and thyme and saute about 15 minutes. Add mushrooms and cook another 5 minutes. Add beef, salt and pepper and cook until beef is browned. Add wine and cook until almost reduced- about 8 minutes. Add tomatoes and their juices, sauce, and broth. Bring sauce to a simmer. Cover pot and reduce heat to medium-low. Simmer gently, stirring occasionally, until tomatoes are tender, about 1 hour. Uncover and continue simmering until sauce is thickened slightly, about 1.5 hours longer. Season with salt and pepper, or other herbs of choice. **NOTE** I have alternatively made this in a slow cooker, where I put all of the cooked ingredients in the slow cooker and cooked it on low for 6-8 hours and it was delicious.

Serve over your "noodle" of choice. Enjoy!!