Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, fettuccine with beef and fennel rose sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Fettuccine with beef and fennel rose sauce is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Fettuccine with beef and fennel rose sauce is something that I’ve loved my whole life.

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

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

1. Take lean ground beef
2. Make ready garlic, minced
3. Take large shallot, finely chopped
4. Prepare tomato paste
5. Prepare large bulb fennel, chopped
6. Make ready passata
7. Get dried fettuccine
8. Make ready heavy cream
9. Get Grated parmesan cheese, for toppong

And, because the wife prefers creamy sauces, I added a splash of cream. 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.

Instructions 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.

Stir in the tomato puree with the bay leaf. Serve over pasta and sprinkle with cheese, if desired. 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. Tomato & Fennel Pasta Sauce with Meatballs - your slow cooker will intensify the flavours in this pasta sauce.

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