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

Hey everyone, it’s Drew, welcome to my recipe page. 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 bit tasty. This will be really delicious.

Fettuccine with beef and fennel rose sauce is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Fettuccine with beef and fennel rose sauce is something which I’ve loved my entire 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 recipe, we must first 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:
  1. Take 500 g lean ground beef
  2. Take 3 cloves garlic, minced
  3. Make ready 1 large shallot, finely chopped
  4. Take 3 tbsp tomato paste
  5. Prepare 1 large bulb fennel, chopped
  6. Take 250 mL passata
  7. Take 500 g dried fettuccine
  8. Make ready 125 mL heavy cream
  9. Get To taste Grated parmesan cheese, for toppong

Fettuccine with beef and fennel rose sauce step by step. Add a splash of olive oil to a large pan on medium-high heat. Chop the whole onion; push the beef to the side, and add the oil to the pan. Add the onion, and saute until it softens and begins to brown.

Instructions 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.

Chop the whole onion; push the beef to the side, and add the oil to the pan. Add the onion, and saute until it softens and begins to brown. Mince the garlic, and add to to the onion along with the. Add next nine ingredients (through pepper). Slice shallot; smash garlic cloves and peel.

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