Pre-heat a 6-quart multi-function slow cooker using the BROWN or SAUTE setting.

Add the olive oil and sauté the onion, carrots and celery until the vegetables start to soften – about 6 minutes. Stir in the fennel seeds and fresh thyme and cook for another minute or so. Add the meats to the cooker and season with salt and freshly ground black pepper. Break the chunks up with a wooden spoon as you brown the meat until there is no pink left visible.

Add the wine and stir, scraping the bottom of the cooker to incorporate any bits of flavor. Bring the mixture to a boil for 2 minutes. (If your multi-cooker doesn’t have a brown setting, use a Dutch oven on the stovetop for the steps above and transfer the contents to the cooker now.)

Add the tomatoes, tomato paste and beef stock and stir. Cover and slow cook on LOW for 6 to 8 hours (or 3 to 4 hours on HIGH).

Season to taste with salt and pepper and serve over cooked pasta with Parmesan cheese at the table.