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.
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
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 1/2 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.
Notes
Substitute ground turkey or Italian sausage for the beef if desired.
Add a splash of heavy cream at the end for a creamier sauce.
Chopped spinach or zucchini can be added during simmering for extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze the sauce separately for up to 2 months and cook fresh pasta when ready to serve.
If fennel pollen is unavailable, use a small pinch of lightly crushed fennel seeds.
Use gluten-free pasta to make this dish gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 95 mg
