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

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, fettuccine with beef and fennel rose sauce. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

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 fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Fettuccine with beef and fennel rose sauce is something that I’ve loved my entire life.

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

Add pasta cooking water as needed to loosen the sauce. Serve with a topping of freshly grated parmesan cheese." categories: - Recipe tags: - fettuccine - with - beef katakunci. Fettuccine with beef and fennel rose sauce Robert Gonzal Vancouver BC. This is my spin on a classic pasta dish.

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.

Fettuccine with beef and fennel rose sauce Robert Gonzal Vancouver BC. This is my spin on a classic pasta dish. 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 turn the sauce rose.

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