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 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'll add a better one the next time I remember to photograph it.

Beef, Spinach, Fennel in Tomato Cream Sauce

Serves 4-6

INGREDIENTS:

• 1 t. fennel seeds
• 2 T. ghee 
• 1 medium onion, minced  
• 12 ounces lean ground beef 
• 2 cloves garlic, minced
• 2 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.

Increase the heat to medium-high and add the beef.  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!