Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how 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 bit unique. This is gonna smell and look delicious.
Fettuccine with beef and fennel rose sauce is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Fettuccine with beef and fennel rose sauce is something which I have loved my entire life.
Flat noodles cradle a satisfying partnership of ground beef and peppers in a pesto-enriched sauce. Top the fettuccine, and bring on the Parmesan! Spicy Italian sausage and sweet fennel are smothered in a delicious crushed tomato-basil sauce.
To get started with this recipe, we must prepare a few components. You can have fettuccine with beef and fennel rose sauce using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Fettuccine with beef and fennel rose sauce:
- Take 500 g lean ground beef
- Prepare 3 cloves garlic, minced
- Prepare 1 large shallot, finely chopped
- Make ready 3 tbsp tomato paste
- Make ready 1 large bulb fennel, chopped
- Get 250 mL passata
- Get 500 g dried fettuccine
- Make ready 125 mL heavy cream
- Get To taste Grated parmesan cheese, for toppong
The Best Beef Fettuccine Recipes on Yummly Alfredo Sausage And Vegetables, Pork 'n Peppers, Pork Primavera. Rich, luscious and totally irresistible, this ragu is also Take the ribs from the pan, cut the meat off the bone, then put it back in the pan with the sauce. Scatter over the chilli flakes, olives and fennel seeds.
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.
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. Fettuccine gets a few seasonal, sophisticated lifts in this recipe. We're tossing the pasta with roasted fennel and green olives, and serving it all over whipped ricotta—simply ricotta whisked until delightfully fluffy. Cajun Steak Fettuccine is an incredible meal of steaks coated with Cajun spice rub, grilled, sliced, and Instructions: Combine paprika, Italian seasoning, black pepper, salt, fennel seeds, garlic powder, onion © Certified Angus Beef LLC.
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