Summary

Ingredients

• 2 onions)
• 1 clove garlic
• 350 g fennel, with reen
• 400 g sausae, fresh Italian salsiccia with fennel (pork sausae)
• 2 teaspoons fennel seeds
• 1 orange (s), untreated
• 4 tablespoon olive oil
• 400 g tomato (s), chopped a. d. Can
• 500 g pasta, (Spirelli)
• a bit salt
• some pepper
• Cheese, freshly grated Italian hard cheese

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Instructions

1. Peel and finely dice onions and garlic. Wash, clean and finely dice the fennel and put the greens aside.
2. Squeeze the salsiccia out of the intestine and roughly dice the sausage meat. Briefly break open the fennel seeds in a mortar. Wash the orange with hot water, dry it, rub the peel and squeeze out the juice.
3. Heat the olive oil in a deep pan. Fry the onion, garlic and fennel cubes as well as 1 to 2 teaspoons of fennel seeds in them until golden brown, then add the sausage meat and fry as well. Deglaze with orange juice and canned tomatoes. Simmer over a low heat for 5 minutes. Season to taste with a little salt, pepper and orange peel.
4. Cook the spirelli in plenty of boiling salted water until al dente. Drain, drain briefly and then mix with the Salsiccia Bolognese. Roughly chop the fennel greens and sprinkle over them. Sprinkle with some freshly grated Italian hard cheese as needed.