Broth beef

mixed boiled meat from broth (beef, chicken, turkey) (about 300 grams) • grated Parmesan cheese (about 150 grams) • well-drained cooked spinach (about 150 grams) • potato • carrot • onion • Breadcrumbs, salt, pepper, and olive oil, • egg

Giarratana onions (or white onions) (about 300 grams) • butter (about 30 grams) • cornstarch (about 15 grams) • beef broth (about 600 ml) • rustic bread • Fontina cheese (from Val d’Aosta, or regular Fontina) (about 200-220 grams) • Black pepper, to taste

beef shanks (ossobuco) • onion • carrot • celery stalk • beef broth (about 240 ml) • red wine (about 120 ml) • butter (about 50 grams) • extra virgin olive oil • salt, pepper • all-purpose flour (about 50 grams) • zest of 1 lemon • garlic clove •

veal shanks (ossobuco) • carrot • celery stalk • white onion • Parsley • Black pepper • hot chili pepper • Salt • Olive oil • frozen peas (about 160 grams) • beef broth or bouillon (about 500 ml) • All-purpose flour, •

beef shanks (ossobuco) • Belgian endive • generous cup Valpolicella Ripasso or other full-bodied red wine (about 240 ml, 14% ABV) • Extra-virgin olive oil, • Fresh rosemary, • garlic cloves • Black pepper, • Coriander, • All-purpose flour, • butter (about 15 grams) • onions • Vegetable or beef broth, as needed (not bouillon cubes)

beef tripe (already cleaned and cut) (1 kg) • crushed tomatoes (about 500 grams) • onion • carrot • celery stalks • dry white wine (120 ml) • organic lemon • rustic Italian bread (semolina or durum wheat) • Beef broth, • Parsley, bay leaves, and basil, • Grated Parmesan cheese, salt, and extra-virgin olive oil,

extra-virgin olive oil • ground beef (150 grams) • ground pork (250 grams) • diced pancetta (250 grams), finely chopped with a knife • tomato purée (450 grams) plus a few tablespoons tomato paste • finely chopped onion (80 grams) • finely chopped celery (80 grams) • finely chopped carrot (80 grams) • red wine • ladles hot beef broth • whole milk • Salt and pepper, to taste

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 •

veal shanks (ossobuco) • All-purpose flour, • carrot, 1 celery stalk, 1 onion • Olive oil • White wine • Salt and pepper • Beef broth

beef stew meat (preferably Chianina, about 1.2 kg) • tomato purée (about 600 grams) • Chianti red wine • Beef broth, • celery stalk • onion • carrot • garlic clove • small bunch of parsley • small bunch of rosemary • sage leaves • potatoes •

ossobuco (veal shank) • all-purpose flour • extra virgin olive oil, • soffritto mix (onion, celery, carrot) • beer (about 150 ml, I used a light beer) • beef broth (about 200 ml) • salt, to taste • black pepper, to taste

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

fresh pappardelle (600 g) • ground beef (600 g) • tomato purée (600 g) • beef broth (600 ml) • carrot • leek • celery stalk • rosemary • sage leaves • extra virgin olive oil • Salt, to taste • Black pepper, to taste •

turkey osso buco pieces • flour • extra virgin olive oil (20 ml) • butter (about 1 ounce or 30 grams) • dry Marsala wine • ladle beef broth • chopped fresh parsley • Grated zest of 1/2 lemon • Salt and pepper, to taste

large fregola pasta (about 110 grams) • beef chuck roast (about 500 grams) • lacinato kale (about 400 grams) • potatoes • medium onion • small plum tomatoes (for color) • beef broth (about 1.5 liters) • red kidney beans, steamed (about 14 ounces/400 grams), drained • dry white wine (about 60 ml) • Extra-virgin olive oil, • Black pepper, • chili pepper (optional)

lampredotto (beef tripe) (1 kg) • artichokes • small shallot • carrot • celery • small bunch of parsley • tomato purée (about 240 ml) • tomato paste • red wine (about 240 ml) • Salt • Red pepper flakes • Black pepper •

(about 210 grams; 2.5 oz per serving) semi-milled Arborio rice • fresh porcini mushrooms • steamed chestnuts • (about 150 grams) guanciale (or substitute with pancetta) • butter • sweet onion • meat broth (beef and/or pork, carrot, celery, onion) • dry white wine • Grated Parmesan cheese, to taste

rice (about 300 grams) • eggs • grated Parmesan cheese • mozzarella (about 150 grams) • tomato purée (about 250 grams) • onion • beef broth (about 480 ml) • breadcrumbs (about 100 grams) • extra virgin olive oil • Vegetable oil for frying, • Salt, to taste • Pepper, to taste

day-old crusty bread (I used 10-day-old bread) • crushed tomatoes • cherry tomatoes • yellow onion • garlic • chili pepper • Plenty of fresh basil • Extra-virgin olive oil, • Vegetable broth (or beef broth for a richer flavor), as needed

veal eye of round (or top round) • onion • celery • carrot • garlic • bay leaves • rosemary • sage leaves • Black pepper, to taste • Butter, • dry white wine (120 ml) • beef broth (250 ml) •

all-purpose flour (about 500 grams) • eggs • water • drizzle of olive oil • salt • milk (500 ml) • nutmeg • butter (about 40 grams) • all-purpose flour (about 40 grams) • Salt, to taste • tomato purée (about 1 kg) • mixed ground meat (about 800 grams) •

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

precooked cotechino sausage • About 2 1/4 pounds of beef slices • beef broth • dry white wine • lentils • pumpkin • onion • Bay • Oil • Salt • Pepper

beef chuck or brisket (or shoulder) • beef broth (make more as needed) • to taste black pepper • to taste flour • celery, 1 carrot, 1 onion, rosemary, and 1 clove garlic with the germ removed, chopped for the sauté • to taste rosemary and bay • clove • good Chianti wine • to taste extra virgin olive oil • medium-sized potatoes • steamed red beans • cherry tomato pulp •