Fettuccine with beef and fennel rose sauce. Fettuccine pasta tastes its best when served in a rich, creamy Parmesan cheese sauce made with real cream and butter. This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time!.
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. Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil.
Fettuccine pasta tastes its best when served in a rich, creamy Parmesan cheese sauce made with real cream and butter. This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time!
Fettuccine with beef and fennel rose sauce. To get started with this recipe, we have to 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:
- Get 500 g of lean ground beef.
- Take 3 cloves of garlic, minced.
- Prepare 1 of large shallot, finely chopped.
- Make ready 3 tbsp of tomato paste.
- Take 1 of large bulb fennel, chopped.
- Get 250 mL of passata.
- Take 500 g of dried fettuccine.
- Get 125 mL of heavy cream.
- Get To taste of Grated parmesan cheese, for toppong.
Reduce heat to medium, stir in crème fraiche, reserved beef and juices, then season with salt and pepper. To serve, toss cooked fettuccine with extra virgin oil and garnish with baby parsley. 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.
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..
Flat noodles cradle a satisfying partnership of ground beef and peppers in a pesto-enriched sauce. 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. Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil.
So that's going to wrap this up with this exceptional recipe fettuccine with beef and fennel rose sauce recipe. Thank you very much for reading.
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