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🍽️ Light fennel bolognese on macaroni with lemon-dill cream

715 kcal · 30 min · 4 servings

Light fennel bolognese on macaroni with lemon-dill cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onion and remove the outer skin. Cut it into thin strips.
  2. 2. Wash the fennel thoroughly. Separate the green, dill-like leaves from the stalk. Chop the greens finely and store them in the cool until needed.
  3. 3. Remove the tough stalks and the base from the fennel. Cut the bulb into quarters and then into thin wedges.
  4. 4. Heat two tablespoons of oil in a frying pan over high heat.
  5. 5. Fry the minced meat with a pinch of salt for about two to three minutes over high heat.
  6. 6. Remove the meat from the pan and place it on a plate. Do not clean the pan.
  7. 7. Fill a pot with about five liters of water and add salt. Cover the pot and bring the water to a boil.
  8. 8. Add the fennel, onions, and two tablespoons of oil to the pan with the meat drippings.
  9. 9. Fry the vegetables over medium heat for about five to six minutes.
  10. 10. Season the vegetables with a pinch of salt and a pinch of pepper.
  11. 11. Rinse the lemon under hot water.
  12. 12. Finely grate about one teaspoon of lemon zest.
  13. 13. Squeeze the juice from the lemon.
  14. 14. Wash the dill and shake it dry.
  15. 15. Pluck off the fine dill tips and finely chop the rest of the dill.
  16. 16. Set aside four to six dill tips to use as decoration later.
  17. 17. Return the fried minced meat to the pan with the vegetables.
  18. 18. Increase the heat and deglaze everything with white wine.
  19. 19. Ladle 300 milliliters of cooking water from the pot and add it to the pan.
  20. 20. Bring the mixture to a boil and let it simmer for about four minutes.
  21. 21. Add the macaroni to the boiling salted water.
  22. 22. Cook the pasta for about four minutes until al dente (firm to the bite).
  23. 23. Reduce the heat of the pan.
  24. 24. Stir in the cream cheese.
  25. 25. Let the cream cheese melt over low to medium heat for about one to two minutes.
  26. 26. Add the chopped dill, fennel greens, lemon zest, and one to two tablespoons of lemon juice to the pan.
  27. 27. Drain the macaroni in a colander.
  28. 28. Add the pasta to the fennel bolognese in the pan.
  29. 29. Mix everything well together.
  30. 30. Season the sauce with salt and pepper to taste.
  31. 31. Plate the macaroni.
  32. 32. Garnish the dish with the reserved dill tips.
  33. 33. Enjoy your meal!

Nutrition per serving