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

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, fettuccine with beef and fennel rose sauce. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Fettuccine with beef and fennel rose sauce is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Fettuccine with beef and fennel rose sauce is something that I have loved my entire life. They are nice and they look fantastic.

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. Adding dried herbs and spices to jarred pasta sauce can elevate the flavor of the marinara and/or completely transform it.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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. Get 3 cloves garlic, minced
  3. Get 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. Get 500 g dried fettuccine
  8. Get 125 mL heavy cream
  9. Make ready To taste Grated parmesan cheese, for toppong

Then baked in a spicy Bolognese style red sauce that's saucy, a touch spicy, creamy, and so delicious! This is a great fall pasta to serve any night of the week, or for your next gathering with family or friends. Serve over pasta and sprinkle with cheese, if desired. Chop the whole onion; push the beef to the side, and add the oil to the pan.

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.

Add the onion, and saute until it softens and begins to brown. Mince the garlic, and add to to the onion along with the caraway seeds, coriander, hot-pepper flakes, cloves and fennel, and stir well. Stir in the tomato puree with the bay leaf. If you don't want to use this sauce for pasta, it is good with polenta, or as a sauce to simmer calamari, octopus, shrimp or crawfish in. If you do use it as a simmer sauce for seafood, serve it with some crusty bread.

So that’s going to wrap this up with this special food fettuccine with beef and fennel rose sauce recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!