Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, fettuccine with beef and fennel rose sauce. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Fettuccine with beef and fennel rose sauce is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Fettuccine with beef and fennel rose sauce is something which I’ve loved my whole life. They’re fine and they look wonderful.
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 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 that.
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
- Make ready 3 tbsp tomato paste
- Take 1 large bulb fennel, chopped
- Prepare 250 mL passata
- Prepare 500 g dried fettuccine
- Take 125 mL heavy cream
- Get To taste Grated parmesan cheese, for toppong
If you don't want to use this sauce for pasta, it is good with polenta, or as a sauce to simmer calamari, octopus, shrimp or crawfish in. If you do use it as a simmer sauce for seafood, serve it with some crusty bread. Cook the pasta according to the packet instructions, then scoop it out of the pan with tongs or a slotted spoon and add to the fennel and cheese sauce. Serve immediately with plenty of parmesan and a few chopped green fennel fronds.
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.
Tomato & Fennel Pasta Sauce with Meatballs - your slow cooker will intensify the flavours in this pasta sauce. I do however like fennel cooked in meals as the flavour works well both meat and seafood. When raw, fennel is crunchy and sweet. Once cooked, it becomes silky soft. In both instances you can still detect a mild licorice flavour.
So that is going to wrap it up for this exceptional food fettuccine with beef and fennel rose sauce recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
