Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, fettuccine with beef and fennel rose sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. And, because the wife prefers creamy sauces, I added a splash of cream.
Fettuccine with beef and fennel rose sauce is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Fettuccine with beef and fennel rose sauce is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook 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:
- Get lean ground beef
- Get garlic, minced
- Prepare large shallot, finely chopped
- Take tomato paste
- Take large bulb fennel, chopped
- Take passata
- Prepare dried fettuccine
- Get heavy cream
- Get Grated parmesan cheese, for toppong
If you do use it as a simmer sauce for seafood, serve it with some crusty bread. Serve over pasta and sprinkle with cheese, if desired. Tomato & Fennel Pasta Sauce with Meatballs - your slow cooker will intensify the flavours in this pasta sauce. I do however like fennel cooked in meals as the flavour works well both meat and seafood.
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.
When raw, fennel is crunchy and sweet. Once cooked, it becomes silky soft. In both instances you can still detect a mild licorice flavour. Stir well, using the starchy water to emulsify the sauce and coat the pasta. Serve pasta in shallow bowls topped with more sauce and some meatballs.
So that’s going to wrap it up for this exceptional food fettuccine with beef and fennel rose sauce recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
