Fettuccine with beef and fennel rose sauce

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, fettuccine with beef and fennel rose sauce. One of my favorites. For mine, I’m gonna 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 well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Fettuccine with beef and fennel rose sauce is something which I’ve loved my whole life.

Break the beef up with a spatula as it cooks. To get started with this recipe, we must first prepare a few ingredients. 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.

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

In a large skillet, cook beef over medium heat until no longer pink; drain. Add water; bring to a boil. Stir in the fettuccine mix, tomato sauce and chili powder. Slice shallot; smash garlic cloves and peel.

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.

Stir in the fettuccine mix, tomato sauce and chili powder. Slice shallot; smash garlic cloves and peel. Place vegetables, milk and broth in a Dutch oven. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Stir linguine into the fennel mixture and mix in reserved pasta water.

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