Fettuccine with beef and fennel rose sauce

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive 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 with beef and fennel rose sauce is one of the most popular of current trending foods in the world. It is easy, it's quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Fettuccine with beef and fennel rose sauce is something which I've loved my entire life.

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As for the number of servings that can be served to make Fettuccine with beef and fennel rose sauce is 4 to 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fettuccine with beef and fennel rose sauce estimated approx 15 minutes.

To begin with this particular recipe, we must 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.

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. And, because the wife prefers creamy sauces, I added a splash of cream to turn the sauce rose. It was a hit.

Ingredients and spices that need to be Get to make Fettuccine with beef and fennel rose sauce:

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

Instructions to make 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.

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