Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, fettuccine with beef and fennel rose sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Fettuccine pasta is smothered in a creamy roasted beet and Parmesan cheese sauce in this vegetarian dinner dish. Reviews for: Photos of Fettuccine with Creamy Roasted Beet Sauce. Fennel has a subtle anise flavour which balances the sweetness of the pumpkin in this pasta dish.
Fettuccine with beef and fennel rose sauce is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Fettuccine with beef and fennel rose sauce is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Take 500 g lean ground beef
- Make ready 3 cloves garlic, minced
- Make ready 1 large shallot, finely chopped
- Take 3 tbsp tomato paste
- Get 1 large bulb fennel, chopped
- Get 250 mL passata
- Prepare 500 g dried fettuccine
- Get 125 mL heavy cream
- Prepare To taste Grated parmesan cheese, for toppong
Slow-Roasted Beef Tenderloin with Red Wine Mushroom SauceYummly. Fettuccine with Beef, Pancetta, and Red Wine Bolognese Sauce. Add the sliced fennel bulb and continue to saute until the fennel is tender. Season to taste with salt and pepper.
Steps 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. Flat noodles cradle a satisfying partnership of ground beef and peppers in a pesto-enriched sauce. In large bowl, toss fettuccine with sauce until well coated. The Fettuccine Alfredo sauce has gotten richer over the years, picking up cheese and cream in most modern versions.
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