Best Fresh Tomato Sauce With Fennel And Orange Recipes

FRESH TOMATO SAUCE WITH FENNEL AND ORANGE

Fresh Tomato Sauce With Fennel and Orange image

Make and share this Fresh Tomato Sauce With Fennel and Orange recipe from Food.com.

Provided by Sharon123

Categories Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons extra virgin olive oil
1 medium fennel bulb, trimmed, halved, cored and cut into 1/4-inch pieces
2 garlic cloves, minced
1/2 teaspoon fennel seed, lightly crushed
1 pinch saffron, crushed (optional)
1/8 teaspoon red pepper flakes
2 slices orange peel (3-inch x1-inch)
3 tablespoons orange juice
3 lbs ripe round tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces (about 3 1/4 cups)
3 tablespoons fresh basil leaves, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
sugar

Steps:

Heat 2 tbls. olive oil in a 10" skillet over medium high heat till shimmering.
Add fennel and cook, stirring occasionally, until softened and browned around the edges, 4-6 minutes.
Add garlic, fennel seed, saffron(if using), pepper flakes, and orange peel; cook, stirring constantly, until fragrant, about 30 seconds.
Now stir in the tomatoes and cook till tomato pieces lose their shape to form a chunky sauce, about 10 minutes.
Remove and discard orange peel. Stir in the orange juice, basil, salt, pepper, and sugar to taste.
Toss the sauce and the remaining 2 tbls. olive oil with your favorite pasta and serve! Enjoy!

Nutrition Facts : Calories 207.7, Fat 14.4, SaturatedFat 2, Sodium 193.8, Carbohydrate 19.4, Fiber 6.1, Sugar 9.9, Protein 4

PAPPARDELLE WITH QUICK FENNEL RAGU

Pappardelle with Quick Fennel Ragu image

Poaching the meat is the secret behind this tender Papparadelle with Quick Fennel Ragu. Grated Parmesan and red-pepper flakes add lively flavor-and color.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Time 55m

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1 cup finely chopped onion
1 cup finely chopped fennel, plus chopped fronds for serving
Kosher salt and freshly ground pepper
1 tablespoon minced garlic (from 2 cloves)
2 tablespoons tomato paste
1 pound ground beef (85 percent lean), preferably grass-fed
1 can (28 ounces) whole peeled tomatoes, pureed
1 pound pappardelle
Grated Parmesan and red-pepper flakes, for serving

Steps:

Heat 2 tablespoons oil in a large, straight-sided skillet over medium-high. Add onion, fennel, and a pinch of salt. Cook, stirring, until vegetables are softened and beginning to brown, 7 to 8 minutes. Stir in garlic and tomato paste; cook 1 minute more. Add 2 cups water and beef, breaking up meat with the back of a spoon. Reduce heat to low and simmer, covered, 15 minutes. Uncover, add tomatoes, and season with salt and pepper. Increase heat to medium high; cook until sauce is thickened, 12 to 15 minutes.
Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot; add sauce, 1/4 cup pasta water, and remaining 2 tablespoons oil. Toss to evenly coat pasta, adding more pasta water as needed. Serve, topped with fennel fronds, cheese, and pepper flakes.

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