Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, fettuccine with beef and fennel rose sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Flat noodles cradle a satisfying partnership of ground beef and peppers in a pesto-enriched sauce. 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. Air Fryer Butternut Squash, Fennel and Shallot Salad.
Fettuccine with beef and fennel rose sauce is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Fettuccine with beef and fennel rose sauce is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. 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:
- Take 500 g lean ground beef
- Prepare 3 cloves garlic, minced
- Get 1 large shallot, finely chopped
- Make ready 3 tbsp tomato paste
- Make ready 1 large bulb fennel, chopped
- Make ready 250 mL passata
- Take 500 g dried fettuccine
- Prepare 125 mL heavy cream
- Take To taste Grated parmesan cheese, for toppong
DIRECTIONS Cook fettuccine in salted boiling water to your taste. Add a some sauce to the pasta and mix pasta with the sauce. Bolognese sauce can take on many forms and require varying levels of commitment to prepare, from all-day to a quick spin in the microwave. With Rich Tomato Sauce and Shaved Parmesan.
Instructions to make Fettuccine with beef and fennel rose sauce:
- 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.
- 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.
- 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.
- 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.
Bolognese sauce can take on many forms and require varying levels of commitment to prepare, from all-day to a quick spin in the microwave. With Rich Tomato Sauce and Shaved Parmesan. 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. A gloriously quick and tasty supper which you can have on the table within minutes of walking through the door.
So that is going to wrap it up for this exceptional food fettuccine with beef and fennel rose sauce recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
