Summary

Ingredients

• 2 tuber / s fennel
• 2 onions)
• 1 can tomato (s), chopped
• 1 cup cream
• Splash olive oil
• Teaspoon, heaped salt
• some pepper
• some basil, dried or fresh

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Instructions

1. Cut the fennel bulbs and onions into small cubes and sauté in olive oil for 5 - 10 minutes. When they turn lightly brown, add the tomatoes and season. Cover and simmer for another 5 - 10 minutes over low heat. Add the cream and simmer a little more. If necessary, dilute with a little water.
2. Season well and serve with spaghetti and possibly fresh basil.