Recipe of Homemade Fettuccine with beef and fennel rose sauce

Hey everyone, 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 food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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

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! Flat noodles cradle a satisfying partnership of ground beef and peppers in a pesto-enriched sauce.

To begin with this recipe, we have to first prepare a few components. You can cook 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. Make ready 500 g lean ground beef
2. Make ready 3 cloves garlic, minced
3. Prepare 1 large shallot, finely chopped
4. Take 3 tbsp tomato paste
5. Make ready 1 large bulb fennel, chopped
6. Take 250 mL passata
7. Make ready 500 g dried fettuccine
8. Take 125 mL heavy cream
9. Prepare To taste Grated parmesan cheese, for toppong

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. Add the sliced fennel bulb and continue to saute until the fennel is tender. Season to taste with salt and pepper.

Instructions 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.

Add the sliced fennel bulb and continue to saute until the fennel is tender. Season to taste with salt and pepper. Bring a large pot of salted water to a boil. Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil. The beef and mustard sauce are both excellent cold, use leftovers for roast beef sandwiches.

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