Basic pasta

pasta (300 grams) • butter (30 grams) • tomato purée (200 grams) • garlic • milk (3/4 cup or about 180 ml) • water (about 710 ml) • Salt and oregano to taste • Cheese

keto crepe sheets (see my recipe posted yesterday) • ground beef (about 250 grams; I used chuck and ground it at home) • shredded mozzarella cheese (about 150 grams, or use any fresh cheese you have) • cooked ham (about 100 grams) • ricotta cheese, homemade or store-bought (about 159 grams; homemade is easy and has no preservatives!) • tomato sauce (made with 1 large ripe tomato, 1/4 onion, and 4 garlic cloves, plus salt, pepper, and spices—super easy!) • grated cheese (any kind you have) • heavy cream • egg

Brussels sprouts • leek • garlic • pasta (any short dry pasta you like) (about 100 grams) • lemon (juice and zest) • hot water (about 480 ml) • Salt and pepper, to taste • Olive oil and butter, • Grated Parmesan cheese,

Pasta: See the link in the recipe description! • Fillings: • large bunches of Swiss chard • large onions • Bell pepper (I used one small of each color) • sliced cooked ham or deli ham (about 300 grams) • As much mozzarella or melting cheese as you like! • For the white sauce: • All-purpose flour • medium onion • Milk • For the meat: •

beef chuck or roast, cut into bite-sized cubes (about 1 kg) • red bell pepper • large onion, chopped • carrot • whole peeled tomatoes • tomato puree (from a carton) (200 ml) • water (500 ml) • beef bouillon cube • Seasonings to taste (salt, black pepper, crushed red pepper, sweet paprika, oregano) • bay leaves • small potatoes • peas •

Pasta of your choice (enough for 2 people) • About 9 oz beef (such as tenderloin, roast beef, or similar) (about 250 grams) • garlic cloves • Oil • pat of butter • –4 tablespoons flour • Milk, • small handful of roquefort cheese • Salt and pepper, to taste

all-purpose flour (about 100 grams) per person • egg per person • oil per person • warm water (optional) • salt

roast beef (1 kg) • water (500 ml) (for making beef broth) • All-purpose flour, • oil • onions (1 kg) • tomato paste (40 g) • paprika • Salt and pepper to taste • all-purpose flour (250 g) • Salt to taste • eggs • club soda (100 ml) •

ground beef (about 600 grams) • ricotta cheese (homemade or store-bought is fine; I'll share my homemade recipe soon) • cooked ham (about 100 grams) • fresh cheese or mozzarella (about 200 grams) • egg • onion • Nutmeg, to taste • diced tomatoes (use whatever kind you have; I used one round tomato and some cherry tomatoes) • medium onion • large garlic cloves • water • Olive oil •

beef (in one piece, such as eye of round, roast beef, top sirloin, or whatever you can find; this time I used roast beef) • pancetta (I prefer smoked) • large onions • celery • garlic • red bell peppers and 1 green bell pepper (I like to use more red with red meat) • Crushed tomatoes (fresh or canned whole tomatoes); I used one jar of crushed tomatoes plus 1 can • grated carrot (about 2 medium carrots) • Green onions, parsley, dried oregano, bay leaf, paprika, crushed red pepper flakes • white wine (about 120 ml; I prefer white) • Broth,

beef short ribs or flank steak (about 1.5 kg) • onions • garlic • crushed tomatoes • powdered seasoning mix • paprika • peas • pasta

all-purpose flour (about 200 grams) • egg • salt • oil • cooked Swiss chard (about 60 grams)

About 1 3/4 ounces (50 grams) mozzarella cheese • orange juice • Oregano, • Dried parsley, • bay leaves • garlic clove • tomato purée • beef, cut of your choice • Salt, • bowtie pasta or spaghetti • carrot • Grated cheese,

ditalini pasta (151 g) • Leftover shrimp • Leftover sauce • chicken bouillon