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Peel the sausages and then add the meat into a heavy bottomed pan. Turn the heat to medium-high and start to break the meat up with a spatula. Cook for 10-15 minutes until golden brown and lots of fat has rendered out. Remove from the pan and set aside.
Add the olive oil, onion, fresh fennel and carrot into the pan with and cook over a medium-high heat until starting to brown and caramelise, roughly 15 minutes.
Add the garlic, fennel seeds and thyme, then cook for 3 more minutes until fragrant.
Deglaze the pan with the white wine and allow most of it to evaporate.
Add the sausage meat back into the pan with the tomato paste, tin of tomatoes, stock and milk. Bring to a simmer, cover with a lid then cook in a fan oven of 150 C / 285 F for 3-4 hours. Check every hour, giving it a stir - top up with some stock if it is looking dry at any point. The longer you can cook this, the richer and more tender the paste will be. The sauce should end up reduced and rich in flavour. Mix in with your coked pasta of choice and enjoy!