Shortcut Fennel & Bacon Ragù From Lyndsay Bettles Recipe on Food52

Name: Shortcut Fennel & Bacon Ragù From Lyndsay Bettles Recipe on Food52
Ingredients: 2 large or 3 small fennel bulbs, roughly chopped; 8 strips smoked bacon, roughly chopped; 2 garlic cloves, roughly chopped; 1 sprig of rosemary, picked; 1/2 teaspoon chile flakes; 1/2 teaspoon fennel seeds; 2 tablespoons extra-virgin olive oil; 1 liter (1 quart/32 ounces) tomato passata (see Author Notes); Sea salt, to taste; Cooked pasta, to serve (or see Author Notes for more serving suggestions)

"A warm weather-friendly ragù recipe from Lyndsay Bettles. Your food processor does the tedious work of chopping the bacon and fennel. And you get dinner fast,..."

INGREDIENTS

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2 large or 3 small fennel bulbs, roughly chopped

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8 strips smoked bacon, roughly chopped

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2 garlic cloves, roughly chopped

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1 sprig of rosemary, picked

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1/2 teaspoon chile flakes

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1/2 teaspoon fennel seeds

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2 tablespoons extra-virgin olive oil

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1 liter (1 quart/32 ounces) tomato passata (see Author Notes)

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Sea salt, to taste

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Cooked pasta, to serve (or see Author Notes for more serving suggestions)

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