Guide to Make Fettuccine with beef and fennel rose sauce

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, fettuccine with beef and fennel rose sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Fettuccine with beef and fennel rose sauce is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Fettuccine with beef and fennel rose sauce is something that I have loved my entire life.

I love to use fresh refrigerated fettuccine noodles because it tastes that much better. Fennel has a subtle anise flavour which balances the sweetness of the pumpkin in this pasta dish. Crispy bacon and sour cream in the sauce adds more texture to this fancy mid-week meal.

Guide to Prepare Fettuccine with beef and fennel rose sauce

To begin with this particular 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 cook that.

Ingredients

The ingredients needed to make Fettuccine with beef and fennel rose sauce:

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

Next time I will add more. I added ground black pepper salt and shrimp. Cajun Steak Fettuccine is an incredible meal of steaks coated with Cajun spice rub, grilled, sliced, and served on top of buttery pasta. For best results use Certified Angus Beef ® brand.

Instructions

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.

Cajun spiced ball tip steaks grilled, sliced, and served. A gloriously quick and tasty supper which you can have on the table within minutes of walking through the door. This easy fettuccine alfredo features a silky smooth sauce made with butter and parmesan cheese, cooked sausage, and lightly wilted spinach. When you add cooked Italian sausage and lightly wilted spinach to the mix, this easy fettuccine quickly rises to the top of my favorite pasta recipes. Rich, luscious and totally irresistible, this ragu is also Take the ribs from the pan, cut the meat off the bone, then put it back in the pan with the sauce.

As simple as that Guide to Prepare Fettuccine with beef and fennel rose sauce

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