Easy cooking recipe Fettuccine with beef and fennel rose sauce with 9 ingredients and 4 stages of easy cooking, which is easy simple.
Without fail recipe ultimate Fettuccine with beef and fennel rose sauce easy, yummy, practical. Fettuccine pasta tastes its best when served in a rich, creamy Parmesan cheese sauce made with real cream and butter. This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! 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.
Line a baking tray with baking paper.
Place pumpkin and fennel on prepared tray.
In large bowl, toss fettuccine with sauce until well coated.
Good Morning mother, at this time you get prepare recipe Fettuccine with beef and fennel rose sauce with 9 ingredients and 4 steps. Below this is how to make it, please carefully carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 9 ingredients and 4 stages of easy cooking Fettuccine with beef and fennel rose sauce.
Ingredients for Fettuccine with beef and fennel rose sauce
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Needed 500 g : lean ground beef.
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Prepare 3 cloves : garlic, minced.
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Prepare 1 : large shallot, finely chopped.
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Needed 3 tbsp : tomato paste.
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Needed 1 : large bulb fennel, chopped.
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Needed 250 mL : passata.
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Needed 500 g : dried fettuccine.
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Prepare 125 mL : heavy cream.
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Needed To taste : Grated parmesan cheese, for toppong.
The Fettuccine Alfredo sauce has gotten richer over the years, picking up cheese and cream in most modern versions.
In Italy, it's also known as fettuccine al burro, fettuccine burro e parmigiano, or pasta in bianco.
Add the sliced fennel bulb and continue to saute until the fennel is tender.
Season to taste with salt and pepper.
If all main ingredients Fettuccine with beef and fennel rose sauce it’s ready, We’re going into the cooking stage. Below is how to serving with fast.
Process Cooking Fettuccine with beef and fennel rose sauce
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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..
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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..
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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..
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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..
Bring a large pot of salted water to a boil.
Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil.
The Best Beef Fettuccine Recipes on Yummly
Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water.
Made this because my daughter was asking for fettuccine Alfredo because she had some at a restaurant in the spring.
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