Hi, I am Elise. Today, we’re going to make fettuccine with beef and fennel rose sauce recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Fettuccine with beef and fennel rose sauce Recipe
Fettuccine with beef and fennel rose sauce is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Fettuccine with beef and fennel rose sauce is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first 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 it.
The ingredients needed to make Fettuccine with beef and fennel rose sauce:
- Make ready 500 g lean ground beef
- Get 3 cloves garlic, minced
- Take 1 large shallot, finely chopped
- Make ready 3 tbsp tomato paste
- Make ready 1 large bulb fennel, chopped
- Make ready 250 mL passata
- Make ready 500 g dried fettuccine
- Take 125 mL heavy cream
- Make ready To taste Grated parmesan cheese, for toppong
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.
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