Seasoning and Spicy

Recipe: Appetizing Fettuccine with beef and fennel rose sauce

Fettuccine with beef and fennel rose sauce. 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. Spicy Italian sausage and sweet fennel are smothered in a delicious crushed tomato-basil sauce.

Fettuccine with beef and fennel rose sauce Stovetop Beef Ragu, Alfredo Sausage And Vegetables, Pork Primavera. Slow-Roasted Beef Tenderloin with Red Wine Mushroom SauceYummly. 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. You can cook 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 of lean ground beef.
  2. Prepare of garlic, minced.
  3. Prepare of large shallot, finely chopped.
  4. It’s of tomato paste.
  5. You need of large bulb fennel, chopped.
  6. Prepare of passata.
  7. You need of dried fettuccine.
  8. Prepare of heavy cream.
  9. You need of Grated parmesan cheese, for toppong.

Scatter over the chilli flakes, olives and fennel seeds. This is how you make fettuccine Alfredo like the Romans. It's an incredibly simple and quick dish with only a few key ingredients: pasta, butter, and cheese. The key is to use the starchy pasta-cooking water to form a smooth, creamy, emulsified sauce.minus the cream.

Fettuccine with beef and fennel rose sauce step by step

  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 used soy milk because that is all I had and it turned out great! I thought it might be too spicy with the hot sauce added but it wasn't couldn't even taste it. Next time I will add more. I added ground black pepper salt and shrimp. Fettuccine with Beef, Pancetta, and Red Wine Bolognese Sauce.