Fennel noodles with minced meat

Name: Fennel noodles with minced meat
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Onion; 1 (approx. 500 g) Fennel Tuber; 2 TABLESPOONS Oil; 300 g Beefsteak minced meat; 400 g Wholemeal pasta (e.g. penne); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Tomato paste; 150 ml Vegetable broth; 2 packs chunky tomatoes with herbs (approx. 370 g each); 7-10 Tbsp Sweet peppers; 7-10 Tbsp Sugar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Onion
1 (approx. 500 g) Fennel Tuber
2 TABLESPOONS Oil
300 g Beefsteak minced meat
400 g Wholemeal pasta (e.g. penne)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Tomato paste
150 ml Vegetable broth
2 packs chunky tomatoes with herbs (approx. 370 g each)
7-10 Tbsp Sweet peppers
7-10 Tbsp Sugar

Directions

1
Peel and finely chop the onion. Clean and wash the fennel and cut into thin slices. Put green aside. Heat the oil in a large pan. Fry the minced meat for about 8 minutes while turning.
2
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. After about 4 minutes add fennel to the sauce. Season vigorously with salt and pepper. Add tomato paste and roast briefly. Add stock and chunky tomatoes, bring to the boil and simmer for about 5 minutes.
3
Season the sauce with salt, pepper, paprika and sugar. Drain the pasta in a colander, drain and put it back into the pot, add the sauce and stir in. Roughly pluck the fennel greens. Arrange noodles and garnish with fennel green.