Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way 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 unique. This will be really delicious.
Fettuccine with beef and fennel rose sauce 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.
Fettuccine with beef and fennel rose sauce is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Fettuccine with beef and fennel rose sauce is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have fettuccine with beef and fennel rose sauce using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Fettuccine with beef and fennel rose sauce:
- Make ready 500 g lean ground beef
- Get 3 cloves garlic, minced
- Prepare 1 large shallot, finely chopped
- Get 3 tbsp tomato paste
- Make ready 1 large bulb fennel, chopped
- Get 250 mL passata
- Make ready 500 g dried fettuccine
- Take 125 mL heavy cream
- Prepare To taste Grated parmesan cheese, for toppong
Dry pasta needs to cook longer than refrigerated pasta; use the cooking time printed on the package. Chop the whole onion; push the beef to the side, and add the oil to the pan. Add the onion, and saute until it softens and begins to brown. Mince the garlic, and add to to the onion along with the caraway seeds, coriander, hot-pepper flakes, cloves and fennel, and stir well.
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.
Stir in the tomato puree with the bay leaf. Serve over pasta and sprinkle with cheese, if desired. When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce—without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. —Deb Schwab, Moraga, California If you don't want to use this sauce for pasta, it is good with polenta, or as a sauce to simmer calamari, octopus, shrimp or crawfish in. If you do use it as a simmer sauce for seafood, serve it with some crusty bread.
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