Recipe: Perfect Fettuccine with beef and fennel rose sauce

Fettuccine with beef and fennel rose sauce. Flat noodles cradle a satisfying partnership of ground beef and peppers in a pesto-enriched sauce. Spicy Italian sausage and sweet fennel are smothered in a delicious crushed tomato-basil sauce. Top the fettuccine, and bring on the Parmesan!

The result is impressively elegant and rich, and loaded with the flavors of sweet, young Parmigiano-Reggiano cheese and golden butterfat. Fennel has a subtle anise flavour which balances the sweetness of the pumpkin in this pasta dish. Crispy bacon and sour cream in the sauce adds more texture to this fancy mid-week meal. 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

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

DIRECTIONS Cook fettuccine in salted boiling water to your taste. Add a some sauce to the pasta and mix pasta with the sauce. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta.

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 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. 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.