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I recently found a recipe for spaghetti sauce that included fennel and was inspired to try making my own version of it.
We like the taste of fennel and we grow a few plants every year. I use both the fleshy bulb and the seeds in a variety of Italian dishes. Fennel has an anise or licorice taste and it is not for everyone, I guess, but if you like it, you might enjoy this recipe.
My favorite spaghetti sauce - the one I've been making for years - is a light summer sauce, sweet and full of fresh basil. This one is dark and rich. It is delicious on its own or it could have Italian sausage added, if you are so inclined.
Here's how I made it:
1 T olive oil
1/2 large onion, diced
1/4 cup diced red bell pepper
3 cloves of garlic, minced
1 qt. tomato puree
1 pint San Marzano tomatoes
1/4 t. dried basil
1/4 t. dried marjoram
1/4 t. fennel seeds, chopped
1/8 t. black pepper
few hot pepper flakes (to taste)
1 bay leaf
2 T Balsamic vinegar
1 T brown sugar
1 T Parmesan cheese
Sauté the onion and bell pepper until soft. Add the garlic and cook another minute, but do not let it brown.
Add approximately 6 cups of tomatoes in any form you have available to you. They will cook down and can be pureed after cooking.
Stir in the herbs and remaining ingredients and simmer slowly, until thick. Puree the sauce if you want it smoother. Mine was thick and ready to eat in about an hour, although I think it was better flavored the second day.
Dick thought it would be good with a side of shrimp and he was right! I'm sure we'll enjoy this many different ways.
We like the taste of fennel and we grow a few plants every year. I use both the fleshy bulb and the seeds in a variety of Italian dishes. Fennel has an anise or licorice taste and it is not for everyone, I guess, but if you like it, you might enjoy this recipe.
My favorite spaghetti sauce - the one I've been making for years - is a light summer sauce, sweet and full of fresh basil. This one is dark and rich. It is delicious on its own or it could have Italian sausage added, if you are so inclined.
Here's how I made it:
1 T olive oil
1/2 large onion, diced
1/4 cup diced red bell pepper
3 cloves of garlic, minced
1 qt. tomato puree
1 pint San Marzano tomatoes
1/4 t. dried basil
1/4 t. dried marjoram
1/4 t. fennel seeds, chopped
1/8 t. black pepper
few hot pepper flakes (to taste)
1 bay leaf
2 T Balsamic vinegar
1 T brown sugar
1 T Parmesan cheese
Sauté the onion and bell pepper until soft. Add the garlic and cook another minute, but do not let it brown.
Add approximately 6 cups of tomatoes in any form you have available to you. They will cook down and can be pureed after cooking.
Stir in the herbs and remaining ingredients and simmer slowly, until thick. Puree the sauce if you want it smoother. Mine was thick and ready to eat in about an hour, although I think it was better flavored the second day.
Dick thought it would be good with a side of shrimp and he was right! I'm sure we'll enjoy this many different ways.
Bon Appetite!
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