"Spaghetti" Sauce and fennel seed

Hi; newby alert.

I didn't grow up cooking, my housewife mother wouldn't let me, but from her I did learn what tasted good.  I've been experimenting with different recipes, including my mothers spaghetti sauce that I grew up loving.  When we were young, she would use fennel seed, but can't remember (old age, and old style cooking) how much and how she made it with the fennel.  Knowing that toasted fennel is used in sausage, I wondered if I should toast it first, prior to putting it with the ground turkey (my 'updated' version of her recipe) or throw it in the sauce as is.  Also, is it better to add the spice when browning the meat (or meats--italian sausage and turkey) or when I add the tomato's? 

The 'jist' of my mother's alzhiemers remembered recipe:

Blanch tomato's; let sit for 15 and skin.

Brown 1 lb ground beef (don't drain)

Add 4 onions (yep, four), and 1 green bell pepper, fresh chopped garlic, bay leaf(s) (I'd add fresh basil and some oregano here and with more fresh garlic as well in the sauce later)

Add at least 8 tomatoes (she keeps all seeds and juice for a long cook), can(s) of tomato sauce and maybe paste and canned diced tomatoes if needed.

Salt and sugar.

Bring to boil and simmer for as long as it takes.

I've tried to point out my mother's differences with other recipes I've read.  Besides my own version of this recipe (turkey sub, italian sausage added, and fresh garlic sautaed mushrooms in the last 30 minutes), what do you think about fennel?  Toasted or not? 

What I really need to know is, what flavour does it add, whether toasted or not.  I may end up trying both ways down the line, but, your thoughts on the flavours is appreciated!  Thanks.

Jonathan

Never knew today that fennel bulbs existed and learned that they don't even come from the same plant used for the seeds.  I was immediately facinated.  I definitely will try the fennel bulbs sometime down the line.  Thanks for your reply.  Especially interesting your note about American Italian vs Italy Italian in general.  I did have a lady come through my register (few years ago) that was Italian who said her Italy born mother swore by it; but as you hinted at, there are regional differences in Italy.

I'm not a fan of 'licorice' in my spaghetti, as I heard about the flavour described to me years ago, but when I checked with the Italian sausage package I was using, trying to identify the flavour I was loving, the only thing the seemed to stand out was the fennel.

Concerning ground fennel, is that typically toasted first, prior to grounding?

Thanks!  I like the recipe; looks very delicious.  Cabage is not used enough in home cooking today, and there are some amazing recipes out there.  (Thanks Mom for all those delicious cabbage dinners).

Thanks petals,

I look forward to trying the fennel vegetable; it seems so interesting a choice for a pasta meal or stir fry.  

Appreciate the kind words.  Food is about my mother's love, and will always be that for me: the memories, the smells and simple flavours.  Unfortunately, my mother's memory is not the only difficulty that effects her food enjoyment today: she suffers from Celiac Disease and lost her sence of taste and smell.  I can't think of a tougher health condition for a former celebrated cook (her apple pies are legendary...).  We love her, and she's entitled to retire, right?  Hopefully, I'll do her proud.