Ingredients44 m servings 427
- Cook pasta according to package directions.
- Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef, onion, salt and pepper; cook 5 to 6 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.
- Add fennel and mushrooms. Cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.
Per Serving: 427 calories; 13.1 49.2 31.1 69 1114 Full nutrition
ReviewsRead all reviews 5
This recipe was absolutely delicious. I have never cooked with fennel before and had no idea what it tasted like. As I prepared the fennel, I took a nibble and found it to be yummy. After prepar...
Great weeknight quick recipe --though it was good enough to serve for company! I had never used fresh fennel, and I must say it added nice flavor and dimension to the dish. It is very good the...
This dish will move right up there with your other top pasta recipes! I enjoyed the easy prep and quick cook time of this delicious Bolognese dish. Although the fennel is in season it did take...
Made this with some alterations. Used spiralized zucchini instead of noodles and used about half the diced tomatoes listed (thanks to another review). It was a hit! Will definitely make again...