Summary

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

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Instructions

1. Cook pasta (ribbon pasta, farfalle, etc.) al dente.
2. 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.
3. 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.
4. Serve with the pasta.