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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, fettuccine with beef and fennel rose sauce. One of my favorites. For mine, I am going to 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 on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Fettuccine with beef and fennel rose sauce is something which I have loved my entire life. They’re nice and they look wonderful.

Fennel; raw in a salad, braised in a stew, diced in a soup, unique and delicious no matter how you cook it. Pernod and cream; need I say more? Sauté the diced onion, fennel and garlic until starting to turn translucent.

To begin with this recipe, we have to prepare a few ingredients. You can have fettuccine with beef and fennel rose sauce using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Fettuccine with beef and fennel rose sauce:
  1. Take 500 g lean ground beef
  2. Make ready 3 cloves garlic, minced
  3. Make ready 1 large shallot, finely chopped
  4. Make ready 3 tbsp tomato paste
  5. Take 1 large bulb fennel, chopped
  6. Take 250 mL passata
  7. Make ready 500 g dried fettuccine
  8. Take 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. The Best Beef Fettuccine Recipes on Yummly Alfredo Sausage And Vegetables, Pork 'n Peppers, Pork Primavera. Fettuccine with Beef, Pancetta, and Red Wine Bolognese Sauce.

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.

A gloriously quick and tasty supper which you can have on the table within minutes of walking through the door. Cajun Steak Fettuccine is an incredible meal of steaks coated with Cajun spice rub, grilled, sliced, and Instructions: Combine paprika, Italian seasoning, black pepper, salt, fennel seeds, garlic powder, onion © Certified Angus Beef LLC. Any unauthorized use is strictly prohibited. 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.

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