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 ribbon noodles according to package directions until al dente (typically 8-12 minutes). Drain and set aside.
2. Clean fennel and remove the stalk. Cut fennel, onion, and carrots into cubes of similar size.
3. Heat a little oil in a large pan over medium-high heat. Add fennel, onion, and carrots, and cook for 5-7 minutes, stirring occasionally, until they begin to soften. Add minced meat, breaking it apart as it cooks, and cook for 3-4 minutes. Add garlic cloves and cook for 1 minute. Season with salt and pepper.
4. Pour in vegetable stock and simmer over medium heat for 5-10 minutes.
5. Remove pan from heat. Stir in sauce thickener (follow package directions for the amount), then stir in crème fraîche and fresh parsley. Season to taste.
6. Serve with the cooked ribbon noodles.