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Variety to Producing Appetizing Fettuccine with beef and fennel rose sauce

Hoping to eat Fettuccine with beef and fennel rose sauce a top restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna guide you with helpful instructions on cooking a Fettuccine with beef and fennel rose sauce like a famous chef made.

Fettuccine with beef and fennel rose sauce

We hope you got benefit from reading it, now let's go back to fettuccine with beef and fennel rose sauce recipe. To make fettuccine with beef and fennel rose sauce you need 9 ingredients and 4 steps. Here is how you cook that.

To make an unforgettable Fettuccine with beef and fennel rose sauce, here are the ingridients needed:

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

After preparing the materials, now you are ready to prepare your tasty Fettuccine with beef and fennel rose sauce by following the procedures on this section:

  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..

I love to use fresh refrigerated fettuccine noodles because it tastes that much better. If you want the fettuccine alfredo to be a little more "saucy" toss the sauce with less. A gloriously quick and tasty supper which you can have on the table within minutes of walking through the door. 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.

Recipe : Fettuccine with beef and fennel rose sauce

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