Pasta With Tomato And Fennel Bolognese

• 1 tbsp olive oil
• 300 g beef steak mince
• 2 tsp dried mixed herbs
• 1 medium fennel bulb, sliced, reserving a few fronds, to garnish (optional)
• 1-2 tbsp tomato puree
• 1 None vegetable stock cube
• 2 x 400 g cans chopped tomatoes
• 400 g dried penne pasta

1. Heat oil in a large deep frying pan, add ground beef and mixed herbs. Brown, stirring with a wooden spoon to break up meat. Add fennel and cook for 1-2 mins. Add tomato paste and cook for 1-2 mins. Add 2/3 cup water, crushed bouillon cube and tomatoes. Bring to a boil and simmer for 5-10 mins. Season.
2. Meanwhile, cook pasta according to package directions. Drain then toss with pasta sauce. Distribute between 4 serving bowls or plates and garnish with fennel fronds.

olive oil, beef steak mince, mixed herbs, fennel bulb, tomato puree, vegetable stock cube, tomatoes, penne pasta

Taken from recipes-plus.com/api/v2.0/recipes/18775 (may not work)