Lemon and fennel bring wonderfully fresh flavours to familiar braised ground beef in this Italian-inspired dish, making it as good for alfresco summer dining as it is for a light winter supper. Adding diced potatoes to the deliciously tangy tomato sauce rounds out the meal. Serve with a tossed green salad drizzled with a light vinaigrette.
Place the ground beef, onion and garlic in a large saucepan and cook over medium heat, stirring frequently until the meat is evenly browned, about 5 minutes.
Stir in the potatoes, tomatoes with their juice, broth, half the lemon zest, the sugar and pepper. Bring to a boil, then reduce the heat to low and simmer the mixture for 10 minutes, stirring once or twice to ensure that the potatoes cook evenly.
Stir in the fennel, frozen beans and lemon juice. Cover the pan again and simmer until the potatoes are tender and the fennel and beans are lightly cooked but still crisp, about 5 minutes.
Spoon the mixture into serving bowls. Garnish with the remaining lemon zest, the chopped fennel leaves and flat-leaf parsley.
Each serving provides calories 334, calories from fat 72, fat 8 g, saturated fat 3 g, cholesterol 57 mg, carbohydrate 43 g, fibre 8 g, sugars 14 g, protein 25 g.
Choices per serving: Carbohydrate 2, Meat & Alternatives 2 1⁄2