Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, fettuccine with beef and fennel rose sauce. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Fettuccine with beef and fennel rose sauce is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Fettuccine with beef and fennel rose sauce is something which I’ve loved my whole life. They’re fine and they look fantastic.

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.

To begin 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 can achieve that.

The ingredients needed to make Fettuccine with beef and fennel rose sauce:

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

The Best Beef Fettuccine Recipes on Yummly Alfredo Sausage And Vegetables, Pork 'n Peppers, Pork Primavera. Fettuccine with Beef, Pancetta, and Red Wine Bolognese Sauce. This easy fettuccine alfredo recipe features a silky smooth sauce made with butter and parmesan cheese, cooked sausage, and lightly wilted spinach.

Steps 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.

I love how the sauce isn't goopy or thick and is velvety and smooth, instead. It's just saucy enough to coat the pasta. It may not look like a lot, but. 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.

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