Fettuccine with beef and fennel rose sauce. Spicy Italian sausage and sweet fennel are smothered in a delicious crushed tomato-basil sauce. Top the fettuccine, and bring on the Parmesan! Flat noodles cradle a satisfying partnership of ground beef and peppers in a pesto-enriched sauce..
My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! Fennel has a subtle anise flavour which balances the sweetness of the pumpkin in this pasta dish. Crispy bacon and sour cream in the sauce adds more texture to this fancy mid-week meal.
Spicy Italian sausage and sweet fennel are smothered in a delicious crushed tomato-basil sauce. Top the fettuccine, and bring on the Parmesan! Flat noodles cradle a satisfying partnership of ground beef and peppers in a pesto-enriched sauce.
Fettuccine with beef and fennel rose sauce. To begin with this recipe, we must 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 that.
The ingredients needed to make Fettuccine with beef and fennel rose sauce:
- Prepare 500 g of lean ground beef.
- Take 3 cloves of garlic, minced.
- Take 1 of large shallot, finely chopped.
- Get 3 tbsp of tomato paste.
- Make ready 1 of large bulb fennel, chopped.
- Get 250 mL of passata.
- Make ready 500 g of dried fettuccine.
- Prepare 125 mL of heavy cream.
- Make ready To taste of Grated parmesan cheese, for toppong.
Sauce should cling nicely to pasta. Divide among pasta Dishes include beef and ale stew, bubble and squeak baked potatoes and a pear and ginger galette. Lisa makes French onion soup topped with cheesy croutons and Matt serves fennel and black. I love to use fresh refrigerated fettuccine noodles because it tastes that much better.
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..
If you want the fettuccine alfredo to be a little more "saucy" toss the sauce with less. The Best Beef Fettuccine Recipes on Yummly Add the sliced fennel bulb and continue to saute until the fennel is tender. Season to taste with salt and pepper. Bring a large pot of salted water to a boil.
So that is going to wrap it up with this exceptional food fettuccine with beef and fennel rose sauce recipe. Thanks so much for reading.
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