Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, fettuccine with beef and fennel rose sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Fettuccine pasta tastes its best when served in a rich, creamy Parmesan cheese sauce made with real cream and butter. This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! Flat noodles cradle a satisfying partnership of ground beef and peppers in a pesto-enriched sauce.
Fettuccine with beef and fennel rose sauce is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Fettuccine with beef and fennel rose sauce is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have fettuccine with beef and fennel rose sauce using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Fettuccine with beef and fennel rose sauce:
- Make ready 500 g lean ground beef
- Take 3 cloves garlic, minced
- Make ready 1 large shallot, finely chopped
- Get 3 tbsp tomato paste
- Take 1 large bulb fennel, chopped
- Get 250 mL passata
- Prepare 500 g dried fettuccine
- Prepare 125 mL heavy cream
- Take To taste Grated parmesan cheese, for toppong
Add the sliced fennel bulb and continue to saute until the fennel is tender. Season to taste with salt and pepper. Bring a large pot of salted water to a boil. Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil.
Instructions to make Fettuccine with beef and fennel rose sauce:
- Add a splash of olive oil to a large pan on medium-high heat. Add the ground beef and fry for about 5 minutes, until the meat's browned and starting to crisp. Break the beef up with a spatula as it cooks.
- Add the garlic and shallot to the pan and cook 2 minutes until fragrant. Stir in the tomato paste and continue frying another 2 minutes. Add the fennel, and fry another 1 minute.
- Add a splash of water to the pan to stop the frying. Pour in the passata and let simmer for 3 minutes. Add a good pinch of salt and several grinds of freshly cracked black pepper.
- Cook the pasta about 1 minute short of the package directions. You can do this step the same time you're making the sauce. Once the pasta's ready, stir the cream into the sauce and give it a final test for seasoning. Drag the noodles into the pan of sauce and toss to coat. Add pasta cooking water as needed to loosen the sauce. Serve with a topping of freshly grated parmesan cheese.
Bring a large pot of salted water to a boil. Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil. Nothing says special occasion like beef tenderloin, but this recipe could be the easiest beef tenderloin you ever make. It requires minimal amount of time In a small bowl, combine the olive oil, rosemary, fennel seed, salt, and pepper. Pat the beef dry with paper towels and rub the.
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