Easiest Way to Make At Home Fettuccine with beef and fennel rose sauce

Easiest Way to Make At Home Fettuccine with beef and fennel rose sauce Delicious, fresh and tasty.

Fettuccine with beef and fennel rose sauce. Fettuccine with beef and fennel rose sauce 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.

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

The Best Beef Fettuccine Recipes on Yummly Alfredo Sausage And Vegetables, Pork 'n Peppers, Pork Primavera.

In large bowl, toss fettuccine with sauce until well coated.

You can have Fettuccine with beef and fennel rose sauce using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Fettuccine with beef and fennel rose sauce

1. You need 500 g of lean ground beef.

2. Prepare 3 cloves of garlic, minced.

3. Prepare 1 of large shallot, finely chopped.

4. It’s 3 tbsp of tomato paste.

5. Prepare 1 of large bulb fennel, chopped.

6. You need 250 mL of passata.

7. Prepare 500 g of dried fettuccine.

8. Prepare 125 mL of heavy cream.

9. You need To taste of Grated parmesan cheese, for toppong.

When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce—without all the guilt.

My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. —Deb Schwab, Moraga, California 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.

Mince the garlic, and add to to the onion along with the caraway seeds, coriander, hot-pepper flakes, cloves and fennel, and stir well.

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 meats 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 youre 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..

Stir in the tomato puree with the bay leaf.

Pasta with Beef-Fennel Ragu Pasta with Beef-Fennel Ragu.

If you don't want to use this sauce for pasta, it is good with polenta, or as a sauce to simmer calamari, octopus, shrimp or crawfish in.

If you do use it as a simmer sauce for seafood, serve it with some crusty bread.

Make it healthier by serving the sauce over whole wheat pasta.