White Pasta Sauce with Fennel and Celeriac | RICARDO

Ingredients

• 1 celeriac, about 1 lb (450 g) peeled and cubed
• 1 fennel bulb, cubed, fronds reserved for serving
• 2 onions, cubed
• 6 garlic cloves, halved
• 1 package (175 g) mortadella or sliced bacon
• 1/2 cup (125 ml) olive oil
• 4.4 lb (2 kg) lean ground pork or ground veal
• 1 tbsp rosemary leaves, finely chopped
• 1 tbsp dried oregano
• 1 tbsp ground fennel seeds
• 2 tsp red pepper flakes
• 1 cup (250 ml) white wine
• 8 cups (2 litres) chicken broth
• 1 cup (250 ml) 35% cream