Hey everyone, I hope you’re having an amazing day. Today, we’re going to make a distinctive dish, fettuccine with beef and fennel rose sauce. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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 is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Fettuccine with beef and fennel rose sauce is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular 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 can achieve that.
The ingredients needed to make Fettuccine with beef and fennel rose sauce:
- 500 g lean ground beef
- 3 cloves garlic, minced
- 1 large shallot, finely chopped
- 3 tbsp tomato paste
- 1 large bulb fennel, chopped
- 250 mL passata
- 500 g dried fettuccine
- 125 mL heavy cream
- To taste Grated parmesan cheese, for toppong
Lisa makes French onion soup topped with cheesy croutons and Matt serves fennel and black. In large bowl, toss fettuccine with sauce until well coated. The Fettuccine Alfredo sauce has gotten richer over the years, picking up cheese and cream in most modern versions. In Italy, it's also known as fettuccine al burro, fettuccine burro e parmigiano, or pasta in bianco.
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.
Nothing says special occasion like beef tenderloin, but this recipe could be the easiest beef tenderloin you ever make. It requires minimal amount of time In a small bowl, combine the olive oil, rosemary, fennel seed, salt, and pepper. Pat the beef dry with paper towels and rub the. Line a baking tray with baking paper. Place pumpkin and fennel on prepared tray.
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