Fettuccine with beef and fennel rose sauce. Try The Perfect Blend Of Spices And Seasoning For Your Meals With McCormick® Recipes. Slow Cookers Help Make Life A Little Easier. Cook Up Everything With McCormick Share The Delicious, Italian-Inspired Cream Pasta Sauce From Classico.

I also added the fennel near the end of cooking, to maintain it's crunch. And, because the wife prefers creamy sauces, I added a splash of cream to turn the sauce rose. Fettuccine with beef and fennel rose sauce. You can cook Fettuccine with beef and fennel rose sauce using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Fettuccine with beef and fennel rose sauce

Prepare of lean ground beef.
It's of garlic, minced.
It's of large shallot, finely chopped.
You need of tomato paste.
You need of large bulb fennel, chopped.
Prepare of passata.
Prepare of dried fettuccine.
You need of heavy cream.
It's of Grated parmesan cheese, for toppong.

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. Chop the whole onion; push the beef to the side, and add the oil to the pan.

Fettuccine with beef and fennel rose sauce instructions

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..
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..
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..
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..

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. Stir in the tomato puree with the bay leaf. Add water and bring to a boil. Stir in the noodle mix, tomato sauce and chili powder.