It’s the small things that make a difference – Pasta With Meat and Fennel Ragu
In this meat sauce or ragú, I have substituted the usual celery stick with fennel and added fennel seeds as well, they have a more rounded and sweeter flavour than the vegetable.
PASTA WITH MEAT AND FENNEL RAGÚ
1 small fennel bulb
1 tblsp fennel seeds
450 g/ 1 lb minced meat
750 ml/ 3,2 cups tomato sauce
400 g/ 0,9 lb pasta, preferably spagetti
extra-virgin olive oil
Chop or dice finely the carrot, onion and fennel bulb and then cook together with the fennel seeds in some olive oil in a pan on medium heat until they are soft and the onion is transparent.
Increase the heat and add the minced meat and go on cooking, taking care to divide the meat carefully so you don’t end up with big lumps. Add salt. When the meat has browned slightly, add the tomato sauce and leave to simmer under a half closed lid for 40 minutes, adding water if it gets too dry.
Cook the pasta while the meat sauce finish on the stove and when it is ready, mix the two wel and serve!