Linguine With Fennel And Meat Sauce

• 2 large fennel bulbs
• 10 ounces extra lean ground beef
• 1 teaspoon olive oil
• 16 ounces whole onion or 14 ounces chopped, ready-cut onion (3 1/3 cups)
• 2 large cloves garlic
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon ground coriander
• 18 teaspoon hot-pepper flakes
• 18 teaspoon ground cloves
• 1 28-ounce can no-salt-added tomato puree
• 1 bay leaf
• 12 ounces fresh linguine
• Freshly ground black pepper to taste

1. Bring some water to boil in a covered pot for linguine.
2. Slice a little off the bottom of the fennel, and trim the leaves and stems.
3. Remove tough outer layer, and cut the fennel in quarters.
4. Steam over hot water for about 7 minutes, until the fennel is tender.
5. Heat a large nonstick pan until it is very hot.
6. Reduce the heat to medium high, and brown the meat, stirring often to keep it from sticking to the pan and to break it up into little pieces.
7. Chop the whole onion; push the beef to the side, and add the oil to the pan.
8. Add the onion, and saute until it softens and begins to brown.
9. Mince the garlic, and add to to the onion along with the caraway seeds, coriander, hot-pepper flakes, cloves and fennel, and stir well.
10. Stir in the tomato puree with the bay leaf.
11. Simmer over low heat until pasta is cooked.
12. Cook the pasta according to package directions; drain, and serve with sauce after seasoning it with pepper.

fennel bulbs, extra lean ground beef, olive oil, onion, garlic, caraway seeds, ground coriander, hotpepper, ground cloves, salt, bay leaf, linguine, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5713 (may not work)