Fresh Spaghetti with Salsiccia and Fennel

Summary

Ingredients

For the pasta: (spaghetti)

• 200 g flour
• 2 medium egg (s)
• 1 tablespoon olive oil, Italian
• some sea salt

For the sugo:

• 3 tomato (s)
• 1 small fennel bulb (s)
• 1 medium carrot (s)
• 2 m. Salsicce with fennel or rosemary
• 1 large onion (s)
• 2 cloves garlic)
• 100 ml tomatoes, happened
• 1 chilli pepper (s), fresh, optional
• 3 tablespoon tomato paste
• 1 ½ teaspoon, heaped herbs, Italian, fresh or frozen
• 1 pinch (s) sugar
• 150 ml vegetable stock
• Sea salt and pepper, coarsely ground
• possibly red wine, approx. 1 sip if necessary
• Basil leaves, chopped

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Instructions

1. For the spaghetti, put the flour in the bowl of the food processor and make a small hollow in the middle. Slightly crack the eggs and place in the well. Mix the dough a little with the dough hook, then add 1 tablespoon of olive oil and a little sea salt. Knead the dough for at least 15-20 minutes until it becomes a very firm and homogeneous mass. If necessary, help with your hand in the meantime if the mixture in the food processor is not sufficiently mixed. If the dough is too hard, add a little lukewarm water very sparingly (!) With moistened fingers.
2. Shape the dough into a ball (it should be firm and not sticky!) And let rest in a cloth for 20-25 minutes. Then knead well again and finally form spaghetti out of it (I use the meat grinder for this). Let these dry for 1 hour before cooking until they have hardened a little.
3. For the sauce, dip the tomatoes in hot water for about 10 seconds and remove them. Then remove the peel and dice. Clean the fennel and cut into strips, also cut the carrot into cubes or strips. Remove the salsicce from the natural casing and cut into thin slices or pieces.
4. Roughly dice the onion and garlic and sauté them in olive oil in a large pan. First add the carrot, then the fennel and the salsicce and let simmer over medium heat for a few minutes. Then add the diced tomatoes, the strained tomatoes, the finely chopped chilli and the tomato paste, add the Italian herbs and a pinch of sugar. Let everything simmer for about 15 minutes over a low heat. Meanwhile, gradually add a little vegetable stock so that it doesn`t get too thick. Season to taste with sea salt and pepper. If you like, you can now add a good sip of a full red wine.
5. In the meantime, cook the spaghetti al dente and mix with the finished sauce. Decorate the dish with a few chopped basil leaves.

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