Minced Meat – Fennel – Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tuber / s fennel
- 1 onion (s)
- 4 medium carrot (s)
- 500 g minced meat
- 2 cloves garlic)
- 250 ml vegetable stock
- some sauce thickener
- 150 g crème fraîche
- some parsley, fresh, chopped
- 500 g ribbon noodles
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook pasta (ribbon pasta, farfalle, etc.) al dente.
- Clean the fennel, remove the stalk and cut into cubes. Chop the onion and carrots in the same way. Roast these 3 ingredients and the minced meat in a little oil. Squeeze in the garlic cloves. Season with salt and pepper.
- Pour in the broth and cook for 5-10 minutes. Add a little sauce thickener, then remove the pan from the heat and stir in the creme fraiche and parsley, season to taste.
- Serve with the pasta.
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