Penne with minced meat and fennel sausage

Name: Penne with minced meat and fennel sausage
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 stem(s) Rosemary; 1 Wurst (s. Tipp); 300 g mixed mince; 7-10 Tbsp salt, pepper; 150 ml dry red wine; 500 g chunky tomatoes (tin); 1 TEASPOON clear soup; 400 g Noodles (e.g. penne); 1⁄2 Federation Basil; 2 TABLESPOONS freshly grated parmesan

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 stem(s) Rosemary
1 Wurst (s. Tipp)
300 g mixed mince
7-10 Tbsp salt, pepper
150 ml dry red wine
500 g chunky tomatoes (tin)
1 TEASPOON clear soup
400 g Noodles (e.g. penne)
1⁄2 Federation Basil
2 TABLESPOONS freshly grated parmesan

Directions

1
Peel and chop the onion and garlic. Wash and chop the rosemary. Cut the sausage into slices and fry briefly in a pan without fat. Take out. Fry the minced meat in hot frying fat until crumbly.
2
Skim off any fat that may have formed. Add onion, garlic and rosemary and fry briefly. Season with salt and pepper. Add sausage. Pour on wine, simmer briefly. Add 200 ml water and tomatoes, bring to the boil and stir in stock.
3
Simmer open for about 30 minutes.
4
Cook the pasta in boiling salted water according to the instructions on the packet. Wash the basil, cut into strips and add to the sauce. Season to taste with salt and pepper. Drain noodles and mix with the sauce. Arrange everything and sprinkle with parmesan.