Fennel hack pasta

Name: Fennel hack pasta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 2 Tubercules de fenouil avec vert (400-500 g); 300 g Pasta (e.g. penne rigate); 7-10 Tbsp Salt; 4-5 Tbsp Oil; 7-10 Tbsp Pepper; 500 g mixed minced meat; 200 ml dry white wine; 500 ml Vegetable broth; 150–200 g Cream cheese double cream

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 medium-sized onions
2 Tubercules de fenouil avec vert (400-500 g)
300 g Pasta (e.g. penne rigate)
7-10 Tbsp Salt
4-5 Tbsp Oil
7-10 Tbsp Pepper
500 g mixed minced meat
200 ml dry white wine
500 ml Vegetable broth
150–200 g Cream cheese double cream

Directions

1
Peel onions and cut them into fine strips. Clean, wash and drain the fennel, setting aside the fennel greens and chop finely except for a little to garnish. Halve the fennel lengthwise and cut into approx. 1/2 cm wide slices
2
Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Heat 2-3 tablespoons of oil in a large frying pan. Stew the fennel and onions for 5-6 minutes while turning. Season with salt and pepper and remove from the pan. Put 2 tablespoons of oil into the hot pan, fry the minced meat crumbs while turning. Season with salt and pepper, add fennel, deglaze with white wine and stock. Bring to the boil and simmer for about 2 minutes. Stir cream cheese into the sauce and melt in it
3
Pour the pasta onto a sieve and drain well. Mix with the sauce and chopped fennel greens. Arrange in deep plates and garnish with fennel green