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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, fettuccine with beef and fennel rose sauce. It is one of my favorites. For mine, I will make it a bit tasty. This will be really 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 well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. 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 particular recipe, we have to 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 that.

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. Take 1 large shallot, finely chopped
  4. Make ready 3 tbsp tomato paste
  5. Get 1 large bulb fennel, chopped
  6. Take 250 mL passata
  7. Prepare 500 g dried fettuccine
  8. Make ready 125 mL heavy cream
  9. Get 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. Add next nine ingredients (through pepper). Slice shallot; smash garlic cloves and peel.

Steps 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.

Add next nine ingredients (through pepper). Slice shallot; smash garlic cloves and peel. Place vegetables, milk and broth in a Dutch oven. Cook fettuccine to desired doneness as directed on package. Pour in tomato sauce and add salt, pepper, and sugar to taste.

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