RECIPE: Beef, Spinach, Fennel in Tomato Cream Sauce

This delicious sauce can be use on pasta, rice, or vegetables.  It comes together quickly, especially if you have pressure-canned ground beef.  I developed it when I wanted to make a pasta sauce that tasted like it had sausage in it, but didn't.  Italian sausage is often flavored with fennel, garlic, and red pepper.

Apologies for the awful photo, I added a more recent photo the bottom but IDK if it's any better! 

Beef, Spinach, Fennel in Tomato Cream Sauce

Serves 4-6

INGREDIENTS:

• 1 t. fennel seeds (see note)
  
• 2 T. ghee 
• 1 medium onion, minced  
• 12 ounces lean ground beef or veal
  
• 2 cloves garlic, minced
• 4 T. tomato paste
• 6 oz chopped spinach (if frozen, thaw and squeeze all moisture out)
• 1.5 c. heavy cream
• 1/4 t. fennel pollen (optional) 
• 1/2 t. cayenne or another hot pepper  

INSTRUCTIONS:

In a medium saute pan on medium heat, dry toast the fennel seeds until they turn light brown.  

Add the ghee and the onion and saute until the onion is soft and translucent.  Add the hot pepper.

Increase the heat to medium-high and add the meat.  Saute until it's cooked through. 

Add the garlic and the tomato paste and stir for a few minutes.  

Add the spinach.  If the spinach is raw, stir until it wilts.  If the spinach was frozen, stir until it's heated.  

Add the cream and bring to a boil, stirring. 

If you're using the fennel pollen, add it now, then serve!   

NOTE: When I made this for a friend, and I wished there was more fennel flavor, she suggested I grind the roasted seeds!  This is an EXCELLENT idea, but it adds an extra step to a simple preparation.  I love roasted fennel so much that I make a whole jar of it and store it with my spices.  What I will do in the future is grind 1 teaspoon of them before starting the recipe and proceed as directed.  If you like this recipe, you should do that, too!

Ground beef, fennel, spinach, tomato and cream served with rice.