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Categories:
fennel bulbs extra lean ground beef olive oil onion garlic caraway seeds ground coriander hot pepper ground cloves salt bay leaf linguine freshly ground black pepper
Viewed: 69 - Published at: 2 years agoIngredients
- 2 large fennel bulbs
- 10 ounces extra lean ground beef
- 1 teaspoon olive oil
- 16 ounces whole onion or 14 ounces chopped, ready-cut onion (3 1/3 cups)
- 2 large cloves garlic
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon ground coriander
- 18 teaspoon hot-pepper flakes
- 18 teaspoon ground cloves
- 1 28-ounce can no-salt-added tomato puree
- 1 bay leaf
- 12 ounces fresh linguine
- Freshly ground black pepper to taste
Method
- Bring some water to boil in a covered pot for linguine.
- Slice a little off the bottom of the fennel, and trim the leaves and stems.
- Remove tough outer layer, and cut the fennel in quarters.
- Steam over hot water for about 7 minutes, until the fennel is tender.
- Heat a large nonstick pan until it is very hot.
- Reduce the heat to medium high, and brown the meat, stirring often to keep it from sticking to the pan and to break it up into little pieces.
- Chop the whole onion; push the beef to the side, and add the oil to the pan.
- Add the onion, and saute until it softens and begins to brown.
- Mince the garlic, and add to to the onion along with the caraway seeds, coriander, hot-pepper flakes, cloves and fennel, and stir well.
- Stir in the tomato puree with the bay leaf.
- Simmer over low heat until pasta is cooked.
- Cook the pasta according to package directions; drain, and serve with sauce after seasoning it with pepper.
