Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, fettuccine with beef and fennel rose sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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 recipe is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Fettuccine with beef and fennel rose sauce recipe is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have fettuccine with beef and fennel rose sauce using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Fettuccine with beef and fennel rose sauce: recipe

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

Once cooked, it becomes silky soft. In both instances you can still detect a mild licorice flavour. 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.

Instructions to make Fettuccine with beef and fennel rose sauce: recipe

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.

Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! Stir well, using the starchy water to emulsify the sauce and coat the pasta. Serve pasta in shallow bowls topped with more sauce and some meatballs. 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.

So that’s going to wrap it up for this special food fettuccine with beef and fennel rose sauce recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!