Pasta With Tomato And Fennel Bolognese - cooking recipe

Ingredients

1 tbsp olive oil
300 g beef steak mince
2 tsp dried mixed herbs
1 medium fennel bulb, sliced, reserving a few fronds, to garnish (optional)
1-2 tbsp tomato puree
1 None vegetable stock cube
2 x 400 g cans chopped tomatoes
400 g dried penne pasta

Preparation

Heat oil in a large deep frying pan, add ground beef and mixed herbs. Brown, stirring with a wooden spoon to break up meat. Add fennel and cook for 1-2 mins. Add tomato paste and cook for 1-2 mins. Add 2/3 cup water, crushed bouillon cube and tomatoes. Bring to a boil and simmer for 5-10 mins. Season.
Meanwhile, cook pasta according to package directions. Drain then toss with pasta sauce. Distribute between 4 serving bowls or plates and garnish with fennel fronds.