Pasta Bolognese With Fennel - cooking recipe

Ingredients

2 tbsp olive oil
300 g beef steak mince
1 medium onion, chopped
400 g dried wholemeal pasta
500 g fennel bulb, finely sliced, fronds reserved to garnish (optional)
1-2 tbsp tomato puree
150 ml vegetable stock
2 x 400 g cans chopped tomatoes with herbs
Pinch None paprika
Pinch None caster sugar

Preparation

Heat the oil in a large, deep frying pan. Add the ground beef and onion and cook, breaking up the beef with a wooden spoon, for approximately 4 mins. Meanwhile, cook the pasta according to the package instructions. Drain.
Add the fennel to the pan with the beef and cook for a further 4 mins. Stir in the tomato puree and cook for 1 min.
Add the stock and chopped tomatoes, bring to a boil and simmer for approximately 8-10 mins. Season with salt, freshly ground black pepper, the paprika and the sugar.
Dress cooked pasta in the sauce. Divide between four plates and garnish with the fennel fronds.