Beef ground

lean ground beef (1 kg) • ground pork (1 kg) • Italian sausage (500 grams) • prosciutto (about 200 grams) • mortadella (about 200 grams) • onions • carrots • celery stalks • Olive oil • red wine (about 120 ml) • tomato purée (about 500 ml) • Sage •

chestnut flour (about 100 grams) • semolina flour (about 100 grams) • medium eggs • salt • ground beef (about 300 grams) • vegetable broth (about 600 ml) • pancetta or unsmoked bacon, cut into thin strips (about 2 oz or 50-60 grams) • rosemary • Black pepper • Extra virgin olive oil • carrot • Celery •

red lentils (250 grams) • ground beef or mixed ground meat (300 grams) • shallot • carrot • celery stalk • tomato sauce (200 grams) • Salt • Black pepper • Extra-virgin olive oil, • red wine (optional)

ground beef (500 g) • onion • canned peeled tomatoes (200 g) • little fresh parsley • Salt • Black pepper • Ginger • Paprika • Turmeric

ground beef (about 350 grams) • ground pork (about 250 grams) • large eggs (4 for omelets, 2 for the meatloaf mixture) • cooked ham (about 100 grams) • fresh spinach, cooked (about 500 grams) • shredded scamorza cheese (about 200 grams) • day-old bread (about 60 grams) • milk (about 50 ml) • grated Parmesan cheese • fresh parsley • fresh sage leaves • fresh rosemary •

ground beef (500 g) • fresh egg lasagna noodles • Taleggio cheese (300 g) • pizza mozzarella cheese • tomato puree (250 ml) • grated Parmesan cheese (50 g) • Celery, carrot, and onion,

semolina flour (about 220 grams) • warm water (about 110 ml) • celery stalk • carrot • medium onion • pancetta (about 200 grams) • ground beef (about 300 grams) • ground pork loin (about 300 grams) • tomato purée • tube tomato paste • Salt, to taste • Black pepper, to taste •

bell peppers • bacon slices (200 grams) • ground beef (400 grams) • spinach (150 grams) • salt (10 grams) • black pepper (8 grams) • Olive oil, • Fresh herbs,

ground beef (160 g) • bell peppers (90 g) • Fresh parsley • slices of red onion • dill pickles • extra virgin olive oil • Iodized salt • Black pepper

all-purpose flour (about 200 grams) • eggs • onions • ground beef (about 150 grams) • tomato • Salt • Pepper • Optional: basil, Parmesan cheese

ground beef (500 grams) • pork belly (250 grams, slab style) • medium carrots • celery stalk • medium onion • bay leaves • As needed, broth • As needed, nutmeg • dry white wine (about 2 fl oz or 60 ml) • (28 oz/800 grams) whole peeled tomatoes • whole milk (8 fl oz or 250 ml) • As needed, butter and a little olive oil

ground beef (500 grams) • uncooked pancetta (200 grams) • large onion • carrot • milk (500 ml) • all-purpose flour (50 grams) • nutmeg • paprika • tomato purée (600 ml) • dry white wine (about 60 ml) • About 7 ounces dry or oven-ready lasagna noodles (200 grams) • rosemary •

ground beef (500 grams) • pork pancetta (250 grams) • tomato paste • carrots (80 grams) • onions (100 grams) • celery (80 grams) • extra virgin olive oil (30 grams) • unsalted butter (25 grams) • beef broth (200 ml) • dry white wine (200 ml) • whole milk (125 ml) • Salt and pepper, to taste •

dry lasagna noodles (250 g) • grated Parmesan cheese (50 g) • béchamel sauce (500 ml) • For the meat sauce (ragù) • carrot • onion • celery stalk • garlic cloves • ground beef (300 g) • ground pork (150 g) • Italian sausage (150 g) • Olive oil, •

tomato purée (about 300 grams) • ground beef (about 300 grams) • carrots, finely chopped (about 50 grams) • celery, finely chopped (about 50 grams) • yellow onions, finely chopped (about 50 grams) • Salt, to taste • Black pepper, to taste • red wine (about 100 grams) • pancetta, chopped (about 150 grams) • Vegetable broth, • extra virgin olive oil

ground beef (250 grams) • ground pork loin (250 grams) • fresh sausages • carrot • celery stalk • onion • dry white wine (about 60 ml) • bay leaves • Salt, to taste • Black pepper, to taste • extra virgin olive oil • durum wheat semolina flour (500 grams) •

conchiglie pasta (about 200 g) • ground beef and pork mix (about 250 g) • grated cheese (about 40 g) • vegetable broth (about 3 liters; use 10 1/2 cups (2.5 liters) to cook the pasta and the rest for the meat) • dry white wine (for deglazing) • To taste celery • To taste carrot • To taste onion • Extra virgin olive oil, • Salt, to taste • Black pepper, to taste

large Italian sausages • ground beef (200 grams) • Olive oil, • small onion • tomato paste • salt • black pepper • water (about 60 ml) • white wine (about 60 ml) • bay leaves • Large saucepan • Bowl

ground beef for sauce (500 grams) • mustard • fresh parsley • eggs • Salt, to taste • onion • white wine (120 ml) • water (120 ml) • all-purpose flour • Breadcrumbs,

coarsely ground beef (400 g) • pork belly (100 g) • thin slices of mortadella • carrots • celery stalk • onions • tomato purée (300 g) • Double-concentrated tomato paste • dry white wine (about 120 ml) • Marsala wine (about 60 ml) • butter • Salt •

beef broth (1 liter) • extra-lean ground beef (800 grams) • tomato paste (100 grams) • extra virgin olive oil (20 ml) • celery stalk • onion • carrot • rosemary • bay leaf • Salt, to taste • Black pepper, to taste • Nutmeg, to taste

piadina flatbreads • ground beef (500 grams) • tomatoes • cheddar cheese • shallots • Lettuce, • Greek yogurt (200 grams) • organic lime (zest and juice) • Chives, olive oil, salt & pepper,

cannelloni noodles (about 20) • ground beef (800 grams) • ricotta cheese (about 500 grams) • tomato sauce, fairly thin (about 1 kg) • carrot • celery stalk • onion • tomato purée (about 300 grams) • olive oil, • salt,

pot of meat sauce with ground beef and peas • eggs • All-purpose flour, • mozzarella (about 200 grams) • béchamel sauce (200 ml) • Milk,

For the pasta • all-purpose flour (about 300 grams) • large eggs • For the ragù • fresh pancetta, finely chopped (about 200 grams) • ground pork (I use pork loin) (about 300 grams) • ground beef, not too lean (about 300 grams) • Salt, to taste • Black pepper, to taste • celery stalk • onion • tomato purée (about 700 grams) •

(about 6 cups) tomato sauce • (about 1.1 lbs) ground beef • eggs • mozzarella cheeses • grated Parmesan cheese • Bread • Extra virgin olive oil • garlic cloves • (about 9 oz) conchiglioni pasta shells • Salt • Baking soda • Oil for frying •

all-purpose flour (about 200 grams) • eggs • onion • carrot • celery stalk • ground beef (about 500 grams) • dry white wine (about 100 ml) • tomato purée (about 400 grams) • milk (about 500 ml) • butter (about 50 grams) • all-purpose flour (about 50 grams) • Parmesan cheese •

all-purpose flour (about 800 grams) • eggs • salt • Water, • ground beef (about 500 grams) • spinach (about 200 grams) • Parmesan cheese (about 100 grams) • homemade tomato purée • Mixed ground meat • Some veal, cut into • Some extra virgin olive oil

For the pasta: • semolina flour (about 200 grams) • eggs • For the filling: • ground beef (about 50 grams) • mortadella • grated pecorino cheese • espresso cup red wine • Olive oil, • Salt and pepper • Chopped onion, to taste

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)