Tuesday, September 25, 2012
Braised Fennel and Turkey Bolognese Sauce
If you love fennel like I do, than you'll love this recipe. If you are not a meat eater, you could easily make this vegetarian by using crumbled tempeh instead of turkey. Yummy over pasta or spaghetti squash, this makes a great comfort food meal.
1/2 tsp olive oil
1 large fennel bulb
3-4 cloves garlic
2 cups creamy milk (I used unsweetened, plain soy) or cream
2 tsp fennel seed
Fresh grated nutmeg, to taste
Salt and pepper, to taste
1 lb ground turkey or chicken (or 350g package tempeh, crumbled)
700ml jar pasta sauce (or 28oz can ground tomatoes)
2 tsp dried basil (or 2-3 tbls fresh basil, chiffonaded)
Crushed red chili flakes, to taste (optional)
1 lb whole grain pasta (gluten-free, if desired), cooked al dente
Remove fronds (green, leafy parts) from the fennel and finely chop in food processor. Set aside. Take fennel bulb, remove core, and thinly slice. Place oil, sliced fennel and garlic in a large pan or skillet. Cook over medium heat for 2-3 minutes. Add 1 cup of milk, fennel seeds and seasonings, and simmer until liquid has evaporated. Add remaining cup of milk and continue cooking until liquid has evaporated and fennel is tender. Add ground meat and cook until meat is no longer pink. Pour in pasta sauce or ground tomatoes, fennel fronds, and seasonings and simmer until ready to serve. Adjust seasonings, to taste. Serve over pasta or cooked spaghetti squash. Sprinkle with fresh grated parmesan (or vegan parmesan). Makes 4-6 servings.