Beef and Fennel Pasta
An aromatic beef and fennel pasta is a perfect, comforting, and easy midweek meal that you'll crave all winter long.
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Servings: 4
Ingredients
- 1 pound ground beef (90/10)
- 1 tablespoon extra virgin olive oil
- 1 yellow onion (peeled and diced)
- 1 fennel bulb (trimmed, cored, and small-diced; fronds reserved)
- 4 cloves garlic (peeled and minced)
- 2 tablespoons tomato paste
- ¼ cup water or white wine
- 14.5- ounce can crushed tomatoes
- 1 cup chicken stock (or water)
- 1 teaspoon fennel pollen
- ¾ teaspoon crushed red pepper (plus more to taste)
- ½ teaspoon sugar (plus more if needed)
- 12 ounces mafaldine pasta
- ¾ cup grated Parmigiano-Reggiano (plus more for serving)
- Salt and pepper
Instructions
Brown the beef:
- Turn the heat on a wide pot to medium heat. Add the beef and brown it for 15 minutes, breaking it up as it cooks. Season with 1 teaspoon kosher salt and black pepper to taste. Remove the beef from the pot and transfer to a bowl.
Cook the aromatics:
- Add 1 tablespoon extra virgin olive oil to the pot. Add the diced onion and fennel and sauté for 10 minutes, stirring occasionally, until softened. Season with salt and pepper.
- Add the garlic and sauté for 30 seconds until fragrant. Add the tomato paste and stir to coat the vegetables. Cook for 2 to 3 minutes until it deepens in color.
Deglaze the pot:
- Add the water or white wine and bring to a boil. Stir to lift anything stuck to the bottom of the pot.
Simmer the sauce:
- Return the beef to the pot. Add the crushed tomatoes, chicken stock, fennel pollen, crushed red pepper, and sugar. Add a big pinch of salt and pepper. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes until the sauce reduces and thickens. Taste and adjust the seasonings to your preference.
Boil the pasta:
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Scoop out ½ cup of the water and drain the pasta. Set aside.
Finish the sauce:
- Taste the sauce and season. Add the grated Parmigiano-Reggiano and the pasta water. Bring to a low boil and stir until the cheese is melted. Add the cooked pasta and toss to coat for 1 to 2 minutes. Turn off the heat.
To serve:
- Divide the pasta between shallow bowls. Finish with more Parmigiano-Reggiano and a few fennel fronds. Enjoy!
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