Recipe of Any-night-of-the-week Fettuccine with beef and fennel rose sauce

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, fettuccine with beef and fennel rose sauce. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Add a splash of olive oil to a large pan on medium-high heat. Break the beef up with a spatula as it cooks. Chop the whole onion; push the beef to the side, and add the oil to the pan. Add the onion, and saute until it softens and begins to brown.

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

To begin with this recipe, we have to 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 it.

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. Prepare 3 tbsp tomato paste
5. Take 1 large bulb fennel, chopped
6. Prepare 250 mL passata
7. Take 500 g dried fettuccine
8. Make ready 125 mL heavy cream
9. Make ready To taste Grated parmesan cheese, for toppong

Mince the garlic, and add to to the onion along with the. Add next nine ingredients (through pepper). Slice shallot; smash garlic cloves and peel. Place vegetables, milk and broth in a Dutch oven.

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.

Slice shallot; smash garlic cloves and peel. Place vegetables, milk and broth in a Dutch oven. Cook fettuccine to desired doneness as directed on package. Before straining the pasta, use a ladle to remove some of the pasta water to add into the pan with the fennel and fresh garlic. This liquid will help create a sauce for the pasta.

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