Name: Beef and Fennel Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
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; 1/4 cup water; 1 (14.5-ounce) can crushed tomatoes; 1 cup chicken stock or water; 1 teaspoon fennel pollen; 3/4 teaspoon crushed red pepper, plus more to taste; 1/2 teaspoon sugar, plus more if needed; 12 ounces mafaldine pasta; 3/4 cup grated Parmigiano-Reggiano, plus more for serving; Salt and freshly ground black pepper to taste

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I make this Beef and Fennel Pasta when I want something rich, hearty, and deeply comforting. Savory ground beef, sweet sautéed fennel, and a robust tomato sauce come together beautifully with tender mafaldine pasta. I finish it with freshly grated Parmigiano-Reggiano for a dish that feels both rustic and elegant.

Beef and Fennel Pasta

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

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

1 (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 freshly ground black pepper to taste

Directions

I start by placing a wide pot over medium heat. I add the ground beef and cook it for about 15 minutes, breaking it apart as it browns. I season it with kosher salt and black pepper, then transfer it to a bowl and set it aside.

In the same pot, I add the olive oil, then stir in the diced onion and fennel. I sauté them for about 10 minutes until softened, seasoning again with salt and pepper.

I add the minced garlic and cook it for about 30 seconds until fragrant. Then I stir in the tomato paste and cook it for 2 to 3 minutes until it deepens in color and coats the vegetables.

I pour in the water and bring it to a boil, scraping up any browned bits from the bottom of the pot for extra flavor.

Next, I return the browned beef to the pot and add the crushed tomatoes, chicken stock, fennel pollen, crushed red pepper, sugar, and a generous pinch of salt and pepper. I bring everything to a boil, then reduce the heat and let the sauce simmer uncovered for about 30 minutes, until thickened. I always taste and adjust the seasoning at the end.

Meanwhile, I bring a large pot of generously salted water to a boil and cook the mafaldine until al dente according to the package instructions. I reserve ½ cup of pasta water before draining.

I stir the grated Parmigiano-Reggiano and the reserved pasta water into the sauce, bringing it to a gentle boil and stirring until the cheese melts smoothly. Then I add the cooked pasta and toss it for 1 to 2 minutes until well coated before turning off the heat.

I divide the pasta among shallow bowls and garnish with extra Parmigiano-Reggiano and the reserved fennel fronds before serving.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 720 kcal per serving

Variations

I sometimes swap the ground beef for Italian sausage when I want a spicier, more robust flavor. If I prefer a lighter version, I use ground turkey and add a splash of olive oil for richness.

For a creamier sauce, I stir in a small splash of heavy cream at the end. When I want more vegetables, I add chopped spinach or zucchini during the simmering stage. If I cannot find mafaldine, I use pappardelle or rigatoni because they both hold the sauce beautifully.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or stock to loosen the sauce and warm it gently over medium-low heat on the stove. I sometimes add a fresh sprinkle of Parmigiano-Reggiano before serving to refresh the flavors.

If I want to freeze it, I prefer freezing the sauce separately for up to 2 months and cooking fresh pasta when ready to serve.

FAQs

Can I make this recipe ahead of time?

I often make the sauce a day ahead because I find the flavors deepen overnight. I simply reheat it gently and toss it with freshly cooked pasta before serving.

What can I use instead of fennel pollen?

If I do not have fennel pollen, I substitute a small pinch of fennel seeds, lightly crushed to release their flavor.

Can I make this dish gluten-free?

I make it gluten-free by using my favorite gluten-free pasta. The sauce itself contains no gluten ingredients.

How do I prevent the pasta from becoming dry?

I always reserve some pasta water and add it gradually while tossing the pasta with the sauce. This keeps everything silky and cohesive.

Can I use freshly grated cheese instead of pre-grated?

I always prefer freshly grated Parmigiano-Reggiano because it melts more smoothly and gives the sauce a richer flavor.

Conclusion

I find this Beef and Fennel Pasta to be the perfect combination of hearty comfort and refined flavor. The savory beef, aromatic fennel, and rich tomato sauce create a deeply satisfying dish that I am always proud to serve. Whether I am cooking for my family or hosting friends, this pasta never fails to impress.

📖 Recipe:

Beef and Fennel Pasta

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Halal

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Description

This Beef and Fennel Pasta is a rich and comforting dish featuring savory ground beef, sweet sautéed fennel, and a robust tomato sauce tossed with tender mafaldine. Finished with freshly grated Parmigiano-Reggiano, it is both rustic and elegant.

Instructions

Place a wide pot over medium heat. Add the ground beef and cook for about 15 minutes, breaking it apart as it browns. Season with salt and black pepper, then transfer to a bowl and set aside.
In the same pot, add the olive oil. Stir in the diced onion and fennel and sauté for about 10 minutes until softened. Season with salt and pepper.
Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the tomato paste and cook for 2 to 3 minutes until it deepens in color and coats the vegetables.
Pour in the water and bring to a boil, scraping up any browned bits from the bottom of the pot.
Return the browned beef to the pot. Add the crushed tomatoes, chicken stock, fennel pollen, crushed red pepper, sugar, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes until thickened. Adjust seasoning to taste.
Meanwhile, bring a large pot of generously salted water to a boil. Cook the mafaldine until al dente according to package instructions. Reserve ½ cup pasta water, then drain.
Stir the grated Parmigiano-Reggiano and reserved pasta water into the sauce. Bring to a gentle boil and stir until the cheese melts smoothly.
Add the cooked pasta to the sauce and toss for 1 to 2 minutes until well coated. Turn off the heat.
Divide among bowls and garnish with additional Parmigiano-Reggiano and reserved fennel fronds before serving.