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Veg Out: Featuring Fennel
Chef Monica Pope’s Bolognese recipe is a perfect way to use fennel, plus lots of other veggies, such as carrot, onion, celery, and more. This is such a comforting but healthy Sunday-night recipe and you’ll enjoy leftovers during the week. Try the recipe for hand-cut noodles or just use your favorite type of noodles (a long noodle like spaghetti is probably best for this recipe).
Want to try some other recipes with fennel? Check out Recipe for Success’s Pinterest board focusing on fennel.
Be sure to share with us what you’re eating as part of the Veg Out initiative. Share your recipes, photos, and experiences with us.
Monica Pope’s Bolognese with Hand-Cut Egg Noodles (a.k.a. Spaetzle)
Ingredients for the Bolognese:
5 pounds ground venison, chili meat or ground pork
½ cup minced garlic
1 cup chopped celery root
1 cup chopped fennel, bulb only
1 cup finely diced carrot
1 cup finely diced onion
1 cup finely diced celery
½ large bottle red wine, approximately 3 cups
½ can tomatoes, drained
3 cups veal, chicken or vegetable stock
salt and pepper to taste
Ingredients for the Spaetzle:
3 Tablespoons butter
1½ cups flour
¼ teaspoon salt
1 whole egg
4 egg yolks
Directions for the Bolognese:
Cook meat in a heavy saucepan over medium heat, and drain the fat. Remove the meat from the saucepan and set aside. In the same saucepan, sauté vegetables in a little olive oil until translucent. Add the meat back in, add the wine, and simmer until the liquid is cooked down by half. Add the tomatoes and stock, and simmer until the liquid is again cooked down by half. Season with salt and pepper to taste.
Directions for the Spaetzle:
Peck the butter into the flour and salt. Combine the egg and yolks, and then mix them into the flour mixture. Knead briefly. Wrap with plastic wrap, and chill the dough for 2 hours. To cook, roll out dough as thin as possible. Cut to look like spaetzle (a cross between noodles and dumplings) – it will look pretty scrappy. Boil for 3 – 5 minutes. Serve spaetzle with Bolognese over the top.
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