Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, fettuccine with beef and fennel rose sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Fettuccine pasta is smothered in a creamy roasted beet and Parmesan cheese sauce in this vegetarian dinner dish. Reviews for: Photos of Fettuccine with Creamy Roasted Beet Sauce. Flat noodles cradle a satisfying partnership of ground beef and peppers in a pesto-enriched sauce.
Fettuccine with beef and fennel rose sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Fettuccine with beef and fennel rose sauce is something which I have loved my entire life.
To begin with this 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 cook it.
The ingredients needed to make Fettuccine with beef and fennel rose sauce:
- Prepare 500 g lean ground beef
- Prepare 3 cloves garlic, minced
- Get 1 large shallot, finely chopped
- Make ready 3 tbsp tomato paste
- Prepare 1 large bulb fennel, chopped
- Take 250 mL passata
- Prepare 500 g dried fettuccine
- Get 125 mL heavy cream
- Get To taste Grated parmesan cheese, for toppong
Cajun Steak Fettuccine is an incredible meal of steaks coated with Cajun spice rub, grilled, sliced, and served on top of buttery pasta. 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 than one pound of pasta (you may start. Toss pasta with sauce, adding pasta water by the tablespoon, if needed.
Steps 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.
Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Sprinkle with parsley and remaining feta cheese. Tomato, Fennel & Sardine Fettuccine Recipe. Fettuccine Recipe with Broccoli, Chilli & Yogurt Sauce.
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