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Penne with meatballs and fennel tomato sauce
Tonight there is pasta on the menu. Italian penne with paprika, fennel and Swedish meatballs.
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Ingredients
Directions
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Clean the onions and cut into half rings. Clean the garlic and cut finely. Heat the oil in a frying pan, fry the onion for 5 minutes on medium heat.
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Meanwhile, wash the peppers, halve in length, remove the seeds and cut the flesh into strips.
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Remove the stems and a piece from the underside of the fennel tubers. Halve the tubers in length, remove the hard core and cut into strips.
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Add the garlic and fennel to the onion and cook for 5 minutes on a high heat.
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Add the passata and chicken stock capsules and bring to the boil while stirring. Leave the lid on the pan for 10 minutes on medium heat.
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Meanwhile, bring a large pot of water to the boil.
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Heat the oil in a large frying pan and fry the meatballs in brown for 3 minutes.
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Add the bell pepper and cook over medium heat for 10 minutes. Change regularly.
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In the meantime, add the penne and any salt as the water and boil for 11 minutes until al dente. Drain.
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Mix the penne with the fennel tomato sauce and spread over the plates. First divide the lettuce and then the meatballs with paprika. Serve immediately.
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Nutrition
735Calories
Sodium0% DV1.280mg
Fat51% DV33g
Protein64% DV32g
Carbs24% DV73g
Fiber40% DV10g
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