Fettuccine With Beef And Peppers Food

PEPPER STEAK FETTUCCINE

Steps:

• In a large skillet, saute the beef, green pepper and onion in butter until meat is no longer pink. Stir in the tomato sauce, mushrooms, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender. , Cook fettuccine according to package directions; drain. Serve with beef mixture; sprinkle with cheese.

FETTUCINE WITH GROUND BEEF AND ROASTED RED PEPPER ALFREDO SAUCE

Steps:

• Preheat the oven to 220° Celsius and put your water for the pasta on to boil
• Cook the pasta as per the packet instructions
• Heat the olive oil in a pan and sauté the onion and the garlic until soft
• Add the ground beef and brown
• Season to taste and add the Worcestershire sauce
• Leave the meat to cook while you start on the peppers
• Place the peppers onto a baking sheet and lightly drizzle with olive oil
• Lightly season and roast for 15 minutes until they are tender and slightly charred
• Remove from the oven and blend until smooth
• Add to the ground beef together with the crème fraîche
• Adjust the seasoning and just before your pasta is ready, add the cheese to the ground meat
• Stir in allowing the cheese to melt completely before adding the drained pasta
• Mix together and serve topped with some grated hard cheese

LEMON-PEPPER FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.
• Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.
• Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

SPAGHETTI SAUCE WITH GROUND BEEF

Steps:

• Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

BEEF AND PEPPERS

Steps:

• Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.

BEEF RAGU WITH LEMON-PEPPER FETTUCCINE

Steps:

• For the ragu: Preheat the oven to 350 degrees F.
• Heat the oil in a large Dutch oven over high heat. Season the beef well with salt; then sear it on all sides, about 8 minutes. Add the tomatoes with their juices, wine, vinegar, fennel seeds, garlic, carrots, celery, bay leaves and onion. Season the liquid with 1 tablespoon salt. Bring to a simmer, cover and transfer to the oven. Cook until the meat is almost tender, about 2 hours. Uncover and cook until the meat is tender all the way through and falling off the bone, 30 to 45 minutes more.
• Cool the meat in the braising liquid. Remove and discard the bay leaves. Place the meat on a cutting board and pull it into large bite-size chunks with 2 forks. Remove any fat from the surface of the sauce and discard; return the meat to the sauce. (The dish can be prepared to this point up to 2 days ahead, the cooled, covered and refrigerated.)
• For the pasta: Mix the semolina flour and 1 teaspoon salt in a stand mixer fitted with the paddle attachment. Add the eggs, yolks, lemon zest and juice and pepper; mix slowly to make a rough dough. Switch to the dough hook attachment and knead until smooth, about 5 minutes. Form the dough into a ball by hand; cover with plastic wrap and let rest at room temperature for 1 hour.
• Divide the dough into 10 pieces and cover with a towel. Roll the dough with a pasta machine into sheets to setting number 6. Dust with semolina and lay on baking sheets; dry for 15 minutes. Then cut into fettuccini with the appropriate attachment. Dust with semolina and set aside on baking sheets; dry for at least 1 hour.
• Bring a large pot of water to a boil over high heat and salt it generously. Add the fettuccini and cook, stirring frequently, until al dente, about 4 minutes. Drain and toss with the grated pecorino. Transfer to serving plates. Spoon the meat sauce over the pasta and sprinkle with the parsley.
• Copyright 2006 Television Food Network, G.P., All Rights Reserved.

PEPPERS, BEEF & MACARONI

Steps:

• Add water to a large pot, place on stove and turn on high.
• Run over to the table and frantically chop up the green and orange peppers into chunks. No need to dice or mince.
• When the water boils, add the shell macaroni.
• Dump the pasta sauce into a large sauce pan (about 3 quarts). Add maybe 1/4 cup of water to the jar, tightly close the lid, shake and empty rest of sauce into the pan. No waste! Heat on medium.
• Drop ground beef into large frying pan on medium heat.
• When the ground beef is about half cooked, pour in the peppers. Stir it all together. At this point, you might also drop in salt (I used sea salt - about 1 teaspoon) and onion powder (I added a lot - maybe 1 tablespoon). I didn't have an onion on hand.
• When the macaroni is done, add it to the pasta sauce.
• When the beef is cooked through and the peppers look a bit limp, drain the grease. (I didn't have the muscles, empty cans or lid for pouring it out, so I just wad up a paper towel, tilt the pan and let the grease collect in the paper towel. It works for me.).
• Add the beef and peppers to the pasta sauce and macaroni. Stir it all together, heat through and serve.

LINGUINE WITH STEAK AND PEPPERS

Steps:

• Cut beef flank steak in half lengthwise. Slice each half into 1/8-inch-thick slices, cutting on the diagonal, against the grain of the meat.
• Cook linguine according to package directions (but don't add salt to the boiling water).
• Meanwhile, in a 5-quart Dutch oven or 12-inch skillet, heat 1 tablespoon of olive oil. Add green onions and peppers and cook until tender-crisp, about 5 minutes, stirring frequently. Remove with a slotted spoon and set aside in a large bowl.
• In same Dutch oven over high heat, add 3 more tablespoons of olive oil. When the oil is hot, cook the flank steak with 1/2 teaspoon of salt until the meat is tender and loses its pink color, about 3 minutes. Remove Dutch oven from heat, stir in olives, parsley, crushed red pepper, and vegetable mixture.
• Drain linguine, add it to meat mixture, and toss to combine. Season with salt. Transfer pasta to a serving bowl, tucking the provolone pieces into the pasta. If not serving right away, cover and refrigerate to serve chilled later.

FETTUCCINE WITH SWEET PEPPER-CAYENNE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
• Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
• Toss hot pasta with sauce and season with salt and pepper to taste; serve.