Easiest Way to Prepare Tasty Fettuccine with beef and fennel rose sauce

Fettuccine with beef and fennel rose sauce. 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!

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. Fettuccine with beef and fennel rose sauce most diverse and have mind sense that unique. Some kinds of Fettuccine with beef and fennel rose sauce recipes are also sufficient simple to process and do not take long. Although not everybody likes Fettuccine with beef and fennel rose sauce food, now some people are got attached and like the various Fettuccine with beef and fennel rose sauce foods on hand. This could be visible of the number of restaurants that prepare Fettuccine with beef and fennel rose sauce as one of the serving. You can have Fettuccine with beef and fennel rose sauce using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Fettuccine with beef and fennel rose sauce

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

Line a baking tray with baking paper. Place pumpkin and fennel on prepared tray. Cook and stir until cheese is melted and sauce is slightly thickened. Rich, luscious and totally irresistible, this ragu is also Take the ribs from the pan, cut the meat off the bone, then put it back in the pan with the sauce.

Fettuccine with beef and fennel rose sauce instructions

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..

Scatter over the chilli flakes, olives and fennel seeds. In large bowl, toss fettuccine with sauce until well coated. 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. Lasagna With Spinach and Roasted Zucchini.

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