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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, fettuccine with beef and fennel rose sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Fettuccine with beef and fennel rose sauce is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed 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 whole life.

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. The Best Beef Fettuccine Recipes on Yummly

To get started with this recipe, we must first prepare a few components. You can have 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:
  1. Make ready 500 g lean ground beef
  2. Take 3 cloves garlic, minced
  3. Make ready 1 large shallot, finely chopped
  4. Get 3 tbsp tomato paste
  5. Prepare 1 large bulb fennel, chopped
  6. Make ready 250 mL passata
  7. Get 500 g dried fettuccine
  8. Make ready 125 mL heavy cream
  9. Take To taste Grated parmesan cheese, for toppong

Flat noodles cradle a satisfying partnership of ground beef and peppers in a pesto-enriched 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 than one pound of pasta (you may start. Cajun Steak Fettuccine is an incredible meal of steaks coated with Cajun spice rub, grilled, sliced, and served on top of buttery pasta.

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.

This is how you make fettuccine Alfredo like the Romans. It's an incredibly simple and quick dish with only a few key ingredients: pasta, butter, and cheese. The key is to use the starchy pasta-cooking water to form a smooth, creamy, emulsified sauce.minus the cream. When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.

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