Beef ham

boiled beef (chuck and shank) (about 300 grams) • ground meat (about 300 grams beef, 300 grams pork) (600 grams total) • Cooked ham • provolone cheese • eggs • Fresh parsley • Parmesan cheese • Day-old bread • milk (about 240 ml) • Salt and pepper, to taste

thin slices beef (such as top round or sirloin) • cooked ham • mild cheese (such as Galbanino or any mild melting cheese) • Salt, to taste • small avocados • Olive oil, • White wine, • All-purpose flour, • Tools • Cutting board • Bowls • Tongs •

thin beef or pork cutlets • sliced cooked ham • American cheese or processed cheese • Grated Parmesan cheese • Salt, to taste

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 •

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 •

beef (600 grams) • pork loin (200 grams) • turkey (200 grams) • grated Pecorino Romano cheese (100 grams) • Salt, to taste • Pepper, to taste • eggs • Milk, • little stale bread • cooked ham (200 grams) • turkey deli meat (200 grams) • French fries •

finely chopped prosciutto (about 100 grams) • finely chopped celery (about 60 grams) • onion, chopped (about 100 grams) • extra virgin olive oil (about 20 grams) • finely chopped carrot (about 80 grams) • butter (about 20 grams) • ground meat (beef and pork, or just beef) (about 350 grams) • white or red wine (about 50 ml) • tomato purée (about 300 grams) • hot water (about 60 grams) • Parsley • salt •

About 1 3/4 pounds beef pocket, completely opened • zucchini • Parmesan cheese • eggs • cooked ham • small piece of leek • dry white wine • Olive oil, • salt

beef eye of round • white wine (I used Pinot Grigio) • smoked bacon (sliced like deli ham) • carrot • celery • onion • Herbs to taste: rosemary, sage, thyme • garlic • Pepper to taste • butter • Olive oil • For the caramelized onions: •

paccheri, candele, pennoni, or ziti broken in half (about 400 grams) • carrot • celery stalk • sweet onions, such as Montoro or red onions (about 1 kg) • cherry tomatoes or a little tomato paste (optional) • beef or veal roast, top round, pork shoulder, or rump (about 500 grams) • prosciutto or pancetta (about 100 grams) • extra-virgin olive oil • lard • Grated Parmesan cheese • Parmesan rind (optional) • white or red wine •

For the cannelloni: 4 eggs • all-purpose flour (about 300 grams) • fine semolina flour (about 100 grams) • For the filling: 14 oz tortellini filling (pork loin, prosciutto, mortadella, Parmesan cheese, egg) (about 400 grams) • ricotta cheese (about 600 grams) • Salt and pepper • Grated nutmeg • For the meat sauce: 1.1 lbs ground beef and pork mix (about 500 grams) • celery (about 70 grams) • carrots (about 100 grams) • onion (about 150 grams) • canned peeled tomatoes (about 500 grams) •

all-purpose flour (about 220 grams) • cake flour (about 180 grams) • warm water (about 230 grams) • fresh yeast (about 10 grams) • fine salt (about 6 grams) • extra virgin olive oil (about 15 grams) • honey • mixed seeds (flax, poppy, chia, pumpkin), sun-dried tomatoes, and dried sage (about 30 grams) • roast beef (about 80 grams) • provolone cheese (about 80 grams) • prosciutto (about 80 grams) • Parmesan cheese (about 70 grams) •