Fresh spaghetti with salsiccia and fennel

Ingredients for 2 servings:

• 200 g flour
• 2 m.-sized eggs
• 1 tbsp olive oil, Italian
• some sea salt
• 3 tomatoes
• 1 small fennel bulb(s)
• 1 m.-sized carrot(s)
• 2 m.-large sausages with fennel or rosemary
• 1 large onion(s)
• 2 garlic cloves
• 100 ml tomatoes, pureed
• 1 chili pepper(s), fresh, optional
• 3 tbsp tomato paste
• 1 ½ tsp, heaped Italian herbs, fresh or frozen
• 1 pinch(s) of sugar
• 150 ml vegetable stock
• Sea salt and pepper, coarsely ground
• possibly red wine, about 1 sip if needed
• n. B. Basil leaves, chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

For the spaghetti, put the flour in the bowl of a food processor and make a small well in the center. Lightly crack the eggs and add them to the well. Using the dough hook, mix the dough mixture slightly, then add 1 tablespoon of olive oil and a pinch of sea salt. Knead the dough for at least 15-20 minutes until it forms a very firm and homogenous dough. If necessary, “help” it along a little with your hands if the dough isn’t mixing well enough in the food processor. If the dough is too hard, add a little lukewarm water very sparingly (!) with moistened fingers. Form the dough into a ball (it should be firm and not sticky!) and let it rest in a cloth for 20-25 minutes. Then knead thoroughly again and finally form it into spaghetti (I use a meat grinder). Let the tomatoes dry for 1 hour before cooking, until they have firmed up a bit. For the sauce, dip the tomatoes in hot water for about 10 seconds and remove. Then remove the skin and dice them. Clean the fennel and cut into strips, and dice or strip the carrot. Remove the casing from the sausage and cut into thin slices or pieces. Roughly dice the onion and garlic and sauté in olive oil in a large pan. First, add the carrot, then the fennel and the sausage, and simmer over medium heat for a few minutes. Then add the diced tomatoes, passata, finely chopped chili, and tomato paste, Italian herbs, and a pinch of sugar. Simmer everything over low heat for about 15 minutes. Meanwhile, gradually add a little vegetable stock to prevent it from becoming too thick. Season with sea salt and pepper. If you like, add a good swig of a full-bodied red wine. Meanwhile, cook the spaghetti until al dente and toss it with the prepared sauce. Garnish the dish with a few chopped basil leaves.