Saffron and fennel seeds

Even if a lot of ingredients in a dish are the same, you create something completely different by changing a few spices.

Our dear friend Leen and her friend will arrive tonight from Belgium, 1300 kilometres by car in one go. Hopefully they will appreciate a simple pasta dish before falling into a coma.

Chop and fry 1 red onion, 3 garlic cloves and 1 chili in a drizzle of olive oil. Mix a large pinch of saffron with 100 ml of white wine and 100 ml of stock. Add 2 teaspoons of fennel seeds and 400 grams of minced meat ( mix of chicken and sausage meat). Bake and stir. Add the wine with the saffron. Allow to evaporate. Add 2 cans of tomatoes, some extra stock to rinse the cans and 2 bay leaves. Allow to simmer for approximately 30 mins.

Store cool.

Boil a gnocchi shaped pasta al dente in salted water.

Serve the pasta with the sauce. Finish with grated pecorino.

PS lentils instead of meat for a vegetarian version

Enough food to sleep a long time 😉


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