in Recipes

Fennel and tomato cream sauce

updated

Spread the love

Ingredients for 4 servings:

  • 2 bulbs of fennel
  • 2 onions
  • 1 can of tomatoes, chopped
  • 1 cup of cream
  • dashes olive oil
  • tsp, heaped salt
  • some pepper
  • some basil, dried or fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian spaghetti sauce as a Bolognese substitute

Dice the fennel bulbs and onions and sauté in olive oil for 5-10 minutes. When they begin to brown slightly, add the tomatoes and season. Cover and simmer over low heat for another 5-10 minutes. Add the cream and simmer a little longer. Thin with a little water if necessary. Season to taste and serve with spaghetti and fresh basil, if desired.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Oriental pan with shirataki noodles

Vegan doughnuts