Penne with bratwurst sauce

Ingredients for 2 servings:

• 1 carrot(s)
• 100 g celeriac
• ½ stalk(s) leek
• 1 tbsp fennel seeds
• 4 tbsp oil
• 2 sausages, fine (120 g each)
• 1 clove(s) garlic
• 1 can of chopped tomatoes (425 g)
• some salt and pepper
• 1 pinch(s) of sugar
• 200g penne
• 2 tbsp balsamic vinegar
• some basil
• some hard cheese, Italian, grated (e.g. Grana Padano)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the carrots and celery, rinse, and dice into 1/2 cm cubes. Trim the leeks, cut them lengthwise, wash them thoroughly, and cut them into half rings. Roast the fennel seeds in a dry pan until light yellow, then crush them finely in a mortar. Heat 2 tablespoons of oil in the pan, press the sausage meat directly into the pan in small portions, and fry until light brown. Set aside. Add 2 tablespoons of oil to the pan drippings, fry the carrots and celery for 2 minutes. Crush the garlic clove. Add the chopped tomatoes and 100 ml water, season with salt, pepper, a pinch of sugar, and the fennel seeds. Cover and simmer for 10 minutes. Cook the penne in plenty of boiling salted water until al dente. Season the sauce with salt and balsamic vinegar. Heat the meatballs in it. Drain the pasta, reserving 100 ml of the cooking water, and mix it with the pasta into the sauce. Serve sprinkled with a few basil leaves and grated Italian hard cheese.