Fettuccine with beef and fennel rose sauce
Fettuccine with beef and fennel rose sauce

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, fettuccine with beef and fennel rose sauce. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Fettuccine with beef and fennel rose sauce is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Fettuccine with beef and fennel rose sauce is something which I have loved my whole life. They’re nice and they look fantastic.

Add a splash of olive oil to a large pan on medium-high heat. Break the beef up with a spatula as it cooks. Fettuccine with beef and fennel rose sauce is one of the most favored of recent trending meals in the world. It's easy, it is fast, it tastes delicious.

To begin with this particular recipe, we must prepare a few ingredients. You can have fettuccine with beef and fennel rose sauce using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Fettuccine with beef and fennel rose sauce:
  1. Make ready 500 g lean ground beef
  2. Prepare 3 cloves garlic, minced
  3. Prepare 1 large shallot, finely chopped
  4. Take 3 tbsp tomato paste
  5. Get 1 large bulb fennel, chopped
  6. Take 250 mL passata
  7. Get 500 g dried fettuccine
  8. Take 125 mL heavy cream
  9. Get To taste Grated parmesan cheese, for toppong

Add pasta cooking water as needed to loosen the sauce. Serve with a topping of freshly grated parmesan cheese." categories: - Recipe tags: - fettuccine - with - beef katakunci. Fettuccine with beef and fennel rose sauce Robert Gonzal Vancouver BC. This is my spin on a classic pasta dish.

Steps to make Fettuccine with beef and fennel rose sauce:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Fettuccine with beef and fennel rose sauce Robert Gonzal Vancouver BC. This is my spin on a classic pasta dish. I caramelized the ground beef to start, for extra flavour and to avoid any mushiness. I also added the fennel near the end of cooking, to maintain it's crunch. And, because the wife prefers creamy sauces, I added a splash of cream to turn the sauce rose.

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