Beef balls

ground beef (about 250 grams) • To taste: onion, basil, grated Parmesan cheese, olive oil, salt • large eggplant • ball mozzarella cheese • tomato purée (about 500 grams)

ground beef (500 grams) • ground pork (300 grams) • Italian sausage • tubes tomato paste • finely chopped tomatoes (250 grams) • celery stalks • carrots • large onion (or 2 small ones) • garlic clove • To taste: herbs (sage, bay leaf, rosemary) • mixed spices • To taste: salt •

For the Ragù: • ground beef (about 500 grams) • peas, optional (about 300 grams) • tomato sauce (about 1 liter) • small onion • Olive oil, salt, and black pepper • balls mozzarella cheese (about 3.5 oz each, 100 grams each) • For the Rice: • rice (about 1 kilogram) • water (about 2.2 liters) • butter (about 120 grams) • salt and black pepper •

dried Conchiglioni or Lumaconi pasta shells • Cinta Senese or Nero di Maremma sausage (or substitute with high-quality Italian pork sausage) • ground beef shoulder or chuck (preferably Chianina, or substitute with high-quality ground beef) • medium yellow onion • small celery stalk • carrot • frozen peas • white button mushrooms • whole milk (250 ml) • all-purpose flour • unsalted butter • Grana Padano cheese •

ribe rice (about 600 grams) • onion • ground beef (about 100 grams) • Lemon peel • vegetable bouillon cube • Water • Salt to taste • tomato purée (about 150 ml) • egg yolks • grated Parmesan cheese (about 50-60 grams) • medium mozzarella balls • Breadcrumbs

shallot • olive oil • Arborio rice (about 330 grams) • hot vegetable or beef broth (about 1.5 liters) • tomato purée (about 250 grams) • ball burrata cheese (about 9 ounces or 250 grams) • Fresh basil