1 ½ lb ground pork sausage meat
¼ extra virgin olive oil
1 bulb fennel, finely chopped
2 teaspoons fennel seeds
4 garlic cloves sliced
3 cups chicken stock/ broth
1 12-oz. can diced tomatoes
Freshly ground black pepper
1 ½ lb cooked shell shaped pasta
Finely grated Parmesan
Extra-virgin olive oil
1 cup fresh mint leaves
Heat CRUX skillet to a medium heat, add in the olive oil along with the chopped fennel, fennel seeds and garlic and cook for a couple of minutes till fragrant and starting to turn in color.
Add in the ground pork meat and cook through, mixing every now and then (approximately 5-8 minutes).
Add in the tomatoes along with the chicken broth and continue to cook for 35 – 40 minutes on a moderate to low heat, Sauce should be thick in consistency. Adjust seasoning with a little salt and pepper.
Mix through the cooked pasta, making sure well mixed through and hot before serving.
Serve with extra virgin olive oil, mint and fresh Parmesan.