Summary

Ingredients

• 2 tuber / s fennel
• 1 bell pepper (s), yellow
• 1 red pepper (s)
• 1 onion (s)
• 2 cloves garlic)
• 1 glass tomato (s), dried, pickled in oil
• 100 ml cream
• 100 ml milk
• 400 ml vegetable stock
• some tomato paste
• some oil
• Pinch sugar
• salt and pepper
• some rosemary
• thyme

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Instructions

1. Halve the fennel, remove the stalk and cut into fine strips, putting the greens aside. Cut the onion into fine strips and the paprika into slightly thicker strips. Finely chop the garlic. Cut the tomatoes into pieces.
2. Heat the oil in a spacious pan. Add the onion and sauté until translucent. Now add the remaining vegetables (without tomatoes) and the garlic and cook for a good 5 minutes, stirring occasionally. Now add the sun-dried tomatoes and tomato paste, stir in well and deglaze with cream, milk and vegetable stock. Season to taste with salt, pepper, rosemary, thyme and a pinch of sugar. Simmer until the vegetables are soft. Pour more vegetable stock if necessary. Now sprinkle the fennel greens over the finished sauce.
3. Serve with ribbon noodles or spaghetti and freshly grated parmesan.