Fettuccine with beef and fennel rose sauce
Fettuccine with beef and fennel rose sauce

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, fettuccine with beef and fennel rose sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Fettuccine with beef and fennel rose sauce is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Fettuccine with beef and fennel rose sauce is something that I have loved my entire life. They are nice and they look wonderful.

Flat noodles cradle a satisfying partnership of ground beef and peppers in a pesto-enriched sauce. The Best Beef Fettuccine Recipes on Yummly Alfredo Sausage And Vegetables, Pork 'n Peppers, Pork Primavera.

To get started 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 can achieve that.

The ingredients needed to make Fettuccine with beef and fennel rose sauce:
  1. Prepare 500 g lean ground beef
  2. Make ready 3 cloves garlic, minced
  3. Make ready 1 large shallot, finely chopped
  4. Take 3 tbsp tomato paste
  5. Prepare 1 large bulb fennel, chopped
  6. Get 250 mL passata
  7. Make ready 500 g dried fettuccine
  8. Make ready 125 mL heavy cream
  9. Take To taste Grated parmesan cheese, for toppong

Fennel; raw in a salad, braised in a stew, diced in a soup, unique and delicious no matter how you cook it. Pernod and cream; need I say more? Sauté the diced onion, fennel and garlic until starting to turn translucent. Turn the heat to high and add ¼ cup of Pernod.

Step by Step to make Fettuccine with beef and fennel rose sauce:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Burn the alcohol off the Pernod and. Cajun Steak Fettuccine is an incredible meal of steaks coated with Cajun spice rub, grilled, sliced, and Instructions: Combine paprika, Italian seasoning, black pepper, salt, fennel seeds, garlic powder, onion © Certified Angus Beef LLC. Any unauthorized use is strictly prohibited. Add the pasta to the sauce in the fry pan and toss until the strands are well coated with the sauce. Transfer to a warmed large, shallow serving bowl or individual shallow bowls and garnish with the fennel sprigs.

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