June 11, 2016
Dinner, Main Dish, Sauce,
Tomato/Red Sauces, Beef, Ground Beef, Vegetables, Fennel, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Sunday Dinner, Stove Top, Canned Tomatoes, Make it from scratch more
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"If you happen to be a lover of fennel then I think you will really like this sauce, it tastes even better the next day"
In a large skillet over medium-high heat, heat 2 tablespoons butter. Add in ground beef, onion, salt and pepper; cook 6-7 minutes or until beef is no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.
Add fennel and mushrooms; cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add tomatoes with juice from can; reduce heat and simmer partially covered for about 25-30 minutes. Add more salt if needed.
Stir in cooked penne pasta.
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