From the "Kids' Corner" - Fennel-Tomato Pasta Sauce
Thanks to Illinois Benedictine University Dietetic Intern Lauren Chmel for sharing this recipe. It’s a great way to introduce your kids to fennel. Lauren says: “They won’t even know its there!”
Olive oil
1/2 cup diced onion
1/2 cup diced green pepper
1/2 cup sliced button mushrooms
1 teaspoon minced garlic
1 cup diced fennel bulb
1 28-ounce can crushed tomatoes
2 tablespoons cream (optional)
1 teaspoon dried oregano
1/8 cup chopped fresh basil
1/8 teaspoon crushed red pepper
Salt and pepper to taste
Chopped parsley to taste
Sauté onion, green pepper, mushroom, garlic, and oil together over medium heat. In a separate pot simmer crushed tomatoes, fennel, and cream over low heat. Combine sauté mixture and the rest of the ingredients in with the tomatoes. Simmer for 30 to 40 minutes.
Serve over your favorite pasta or fun shaped pasta for the kids. Add meatballs, sausage, Asiago or Parmesan cheese or more veggies if you like.
Makes about 10 ½ cup portions.