Fettuccine with caramelised fennel bolognese, parsley pesto and burrata

Name: Fettuccine with caramelised fennel bolognese, parsley pesto and burrata
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: ¼ cup extra virgin olive oil; 2 tbsp caster sugar; 2 tbsp white wine vinegar; 1 large fennel, finely chopped, fronds reserved; 1 onion, finely chopped; 500g beef mince; 400g can chopped tomatoes; 125ml (½ cup) red wine; 2 tbsp tomato paste; 1 small sprig bay leaves; 1 cup parsley leaves; ½ tsp fennel seeds; ¼ cup finely grated parmesan; 400g fettuccine; 200g torn burrata, to serve

Jessica Brook

May 22, 2025

This rich bolognese sauce is enhanced by caramelised fennel and onion.James Moffatt

easyTime:30 mins - 1 hourServes:4

Cooking the fennel and onion with vinegar and sugar until it caramelises adds a sweet richness to this bolognese sauce.

Ingredients

¼ cup extra virgin olive oil
2 tbsp caster sugar
2 tbsp white wine vinegar
1 large fennel, finely chopped, fronds reserved
1 onion, finely chopped
500g beef mince
400g can chopped tomatoes
125ml (½ cup) red wine
2 tbsp tomato paste
1 small sprig bay leaves
1 cup parsley leaves
½ tsp fennel seeds
¼ cup finely grated parmesan
400g fettuccine
200g torn burrata, to serve

Method

Step 1
Heat a large heavy-based frying pan over high heat. Add 1 tbsp of oil, the sugar, vinegar, fennel (but not the fronds) and onion and cook for 6 minutes, or until starting to colour.
Step 2
Add the mince to the pan, season with salt and pepper and cook for 6 minutes, breaking up with a wooden spoon.
Step 3
Add the tomatoes, red wine, tomato paste and bay leaves. Bring the sauce to a simmer, then reduce heat to low and cook for 20 minutes, or until reduced slightly. Remove and discard the bay leaves.
Step 4
Meanwhile, make the parsley pesto by combining the parsley, fennel seeds, parmesan, reserved fennel fronds and remaining oil in a small blender and blend until smooth.
Step 5
Cook the pasta in salted boiling water for 6-8 minutes, or until al dente. Drain.
Step 6
Serve the pasta topped with bolognese, a dollop of pesto and burrata.