Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, fettuccine with beef and fennel rose sauce. One of my favorites. This time, I will 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. 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 popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Fettuccine with beef and fennel rose sauce is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook 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:
- Prepare 500 g lean ground beef
- Make ready 3 cloves garlic, minced
- Make ready 1 large shallot, finely chopped
- Get 3 tbsp tomato paste
- Get 1 large bulb fennel, chopped
- Make ready 250 mL passata
- Get 500 g dried fettuccine
- Make ready 125 mL heavy cream
- Make ready To taste Grated parmesan cheese, for toppong
Fettuccine with Beef, Pancetta, and Red Wine Bolognese Sauce. A simple and quick Chicken Fettuccine Alfredo Recipe - Fettuccine pasta loaded with chicken and mushrooms in a creamy and irresistibly delicious homemade Alfredo sauce. I love to use fresh refrigerated fettuccine noodles because it tastes that much better. If you want the fettuccine alfredo to be a little more "saucy" toss the sauce with less.
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.
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