Given the background description of some cooking related query, summarize the question into a title

I have dabbled with almost every ingredient I can think of in varying amount to get my Bolognese to taste similar to a restaurant made Bolognese in the italian alps. Including:PepperSugarSaltTomatos and tomato puree, tinned and chopped tomatosgarliclea & perrins / Worcester sauceOnions & onion gravy granulesdifferent meats, pork, beef and vealHerbs Basil, greek basil, thyme and oreganored wineand most recently balsamic vinegarThese all get close and do make a nice Bolognese. However the secret ingredient is still missing!
secret ingredient in a restaurant bolognese

I'm making sugar cookies and I have ran out of granulated sugar. I only have confectioner's sugar and dark brown sugar left.Can I substitute one of these for white granulated sugar? Which would be the better substitute?
Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?

How do you prepare fresh fennel for cooking? My isntructions just say to "roughly chop", but don't say what parts of the plant to use.

How do you prepare fresh fennel for cooking?