Spirelli with Salsiccia Bolognese

Ingredients for 4 servings:

• 2 onions
• 1 clove(s) garlic
• 350 g fennel, with green
• 400 g sausage, fresh Italian salsiccia with fennel (pork sausage)
• 2 tsp fennel seeds
• 1 orange(s), untreated
• 4 tbsp olive oil
• 400 g tomatoes, chopped ad can
• 500 g pasta (spirelli)
• some salt
• some pepper
• n. B. Cheese, freshly grated Italian hard cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely dice the onions and garlic. Wash, trim, and finely dice the fennel, setting the greens aside. Press the sausage meat out of its casing and roughly dice the sausage meat. Briefly break up the fennel seeds in a mortar. Wash and dry the orange in hot water, grate the peel, and squeeze out the juice. Heat olive oil in a deep pan. Fry the onion, garlic, and diced fennel, along with 1 to 2 teaspoons of fennel seeds, until golden brown, then add the sausage meat and fry. Deglaze with orange juice and canned tomatoes. Simmer over low heat for 5 minutes. Season with salt, pepper, and orange zest. Cook the spirelli in plenty of boiling salted water until al dente. Drain, drain briefly, and then toss with the sausage Bolognese. Roughly chop the fennel greens and scatter over the top. Sprinkle with some freshly grated Italian hard cheese, if desired.