Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, fettuccine with beef and fennel rose sauce. It is one of my favorites food recipes. This time, I am going to make it a little 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 popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Fettuccine with beef and fennel rose sauce is something which I’ve loved my entire life.
To get started with this particular recipe, we must first 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 that.
The ingredients needed to make Fettuccine with beef and fennel rose sauce:
- Get 500 g lean ground beef
- Prepare 3 cloves garlic, minced
- Get 1 large shallot, finely chopped
- Get 3 tbsp tomato paste
- Get 1 large bulb fennel, chopped
- Prepare 250 mL passata
- Prepare 500 g dried fettuccine
- Make ready 125 mL heavy cream
- Prepare 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. Fettuccine with beef and fennel rose sauce Robert Gonzal Vancouver BC. This is my spin on a classic pasta dish.
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.
Fettuccine with beef and fennel rose sauce Robert Gonzal Vancouver BC. This is my spin on a classic pasta dish. 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 to turn the sauce rose.
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