Fettuccine with beef and fennel rose sauce

Name: How to cook Fettuccine with beef and fennel rose sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Fettuccine with beef and fennel rose sauce

This is my spin on a classic pasta dish. I caramelized the ground beef to start, for extra flavour and to avoid any mushiness. 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. It was a hit.

Ingredient

Food ration :

4 to 6 servings

Cooking time :

15 minutes

500 g

lean ground beef

3 cloves

garlic, minced

large shallot, finely chopped

3 tbsp

tomato paste

large bulb fennel, chopped

250 mL

passata

500 g

dried fettuccine

125 mL

heavy cream

To taste

Grated parmesan cheese, for toppong

Cooking instructions

* 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.

* Step 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.

* Step 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.

* Step 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.

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