Good afternoon here we will give you a recipe fettuccine with beef and fennel rose sauce which is delicious The way making it is very very easy. You just need to be careful to get results from fettuccine with beef and fennel rose sauce which has aroma and taste that able evoke our tastes.

So that the result of fettuccine with beef and fennel rose sauce, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare fettuccine with beef and fennel rose sauce the delicious as long as you know the tricks and how to make this dish able become serving very special.

Ingredients and seasonings required in make

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

Simmer over low heat until pasta is cooked. Cook the pasta according to package directions; drain, and serve with sauce after seasoning it with pepper. Add tomatoes and cooked sausage to vegetables. Stir in pasta; heat until hot.

How 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.
5. Done and ready to serve!

Fettuccine with beef and fennel rose sauce lean ground beef • garlic, minced • large shallot, finely chopped • tomato paste • large bulb fennel, chopped • passata • dried fettuccine • heavy cream Stir in reserved cooking liquid, cream cheese, Parmesan, salt and pepper. Process in a blender or food processor until pureed. Stir in parsley and reserved fennel fronds; keep warm. Cook ravioli according to package directions. If desired, top with additional Parmesan.

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