In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and cook until soft and light golden brown, about 7 to 8 minutes. Add the garlic, fennel seeds and peperoncino and stir to combine. Add the sausage, beef, tomato paste, canned tomatoes, and red wine. Bring the sauce to boil. Lower the heat and let the sauce simmer for about 30 minutes before removing the pan from the heat. Salt, to taste.
In a bowl, combine the ricotta with 1/2 cup extra-virgin olive oil, chopped parsley and black pepper. Set aside.
Bring 6 quarts of water to a boil. Season with 2 tablespoons salt. Cook the lasagne noodles according to the directions on the package, boiling them until they are tender but still al dente. Drain. Toss the cooked noodles in the meat ragu with the cacciacavallo cheese, ricotta mixture, and fennel fronds. Garnish with Pecorino.