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Ingredients: 1 kilo beef, salt, pepper, 4 tablespoons red wine vinegar, 2 large onions, 3 cloves garlic, paprika, 100 ml red wine, 1 can diced tomatoes, 1 tablespoon tomato puree, 2 bay leaves,

Number of persons: 4

Preheat the oven to 120 degrees (fan). Cut 1 kilo beef in large cubes, sprinkle with salt and pepper. Fry the diced beef brown in hot butter. Scoop from the pan and keep aside. Add some extra butter and 4 tablespoons red wine vinegar and let the vinegar evaporate. Add 2 sliced onions and let the onions soften. Add 3 finely chopped garlic cloves and paprika to taste. Let the onions brown in 15 minutes. Add 100 ml red wine and let the alcohol evaporate. Add 1 can diced tomatoes, 1 tablespoon tomato puree and 2 bay leaves. Season to taste with salt and pepper. Add any extra water so the beef. Put the lid on the pan and place the pan approximately 2 hours in the preheated oven. Serve with fries and a salad. Enjoy!

Ingredients: penne, 1 onion, 1 garlic clove, thyme, 300 grams minced beef, 1 jar carrots, 500 ml sieved tomatoes, 1 bay leaf, 50 grams butter, 50 grams flour, 500 ml milk, nutmeg, salt, pepper, 100 grams mozzarella , 75 grams gorgonzola, 100 grams ricotta, 75 grams grated cheese,

Number of persons: 5

Preheat the oven to 180 degrees. Cook the penne al dente in boiling salted water. Fry in hot oil 1 chopped onion with 1 finely chopped garlic clove and some thyme until the onion has softened. Add 300 grams minced beef and loose and brown. Add 1 jar drained carrots, 500 ml sieved tomatoes and 1 bay leaf. Bring to the boil briefly and let it simmer for about 10 minutes. Season to taste with salt and pepper.

Meanwhile prepare the béchamel sauce. Melt 50 grams butter. Add 50 grams flour to the melted butter. Fry briefly. Gradually add 500 ml milk while stirring. Season to taste with nutmeg, salt and pepper.

Stir into the tomato sauce penne, 100 grams mozzarella, 75 grams gorgonzola, 100 grams ricotta, 75 grams grated mature cheese and béchamel sauce. Put it into a ovenproof dish. Place the ovenproof dish about 30 minutes in the preheated oven. Enjoy!

Ingredients: 600 grams beef, salt, pepper, 600 grams onions, 4 garlic cloves, 2 teaspoons chilli jam, 1 teaspoon coriander powder, 1 tablespoon curry powder, 1 tablespoon brown sugar, 1 tablespoon flour, 2 tablespoons vinegar, 6 tablespoons sweet soy sauce, 400 ml broth, 1 bay leaf,

Number of persons: 3

Preheat the oven to 160 degrees. Cut 600 grams beef in large dices. Sprinkle with salt and pepper. Fry the meat in batches brown in hot butter. Scoop it from the pan. Bake in the remaining fat 600 grams chopped onions, 4 minced garlic cloves and 2 teaspoons chilli jam. Bake until the onions have softened. Season the onions with 1 teaspoon coriander powder and 1 tablespoon curry powder. Put the meat back into the pan. Add 1 tablespoon brown sugar and 1 tablespoon flour, stir well. Then add 2 tablespoons vinegar, 6 tablespoons sweet soy sauce and 400 ml broth to. Bring all to boil briefly. Add a bay leaf to the pan, put the lid on and put the pan about 2 hours in the preheated oven. The pan may have uncovered 10 minutes on the fire to thicken the sauce. Serve the Indian stew with rice. Enjoy!

Ingredients: 250 grams minced beef, salt, pepper, 1 egg, flour, paprika, 100 grams diced bacon, 1 onion, 1 glass of red wine, thyme, parsley, 1 bay leaf, 250 grams mushrooms,

Number of persons: 2

Mix 250 grams minced beef with half a beaten egg, salt and pepper. Make 8 meatballs it with the size of a golf ball. Mix some flour with paprika. Roll the meatballs in the flour-paprika mixture. Bake the meatballs around brown in hot butter. Add 100 grams diced bacon and 1 chopped onion. Bake a few minutes. Then add 1 glass of red wine and let the alcohol evaporate. Add finely 1 finely chopped garlic clove, thyme, parsley, 1 bay leaf and pepper. Reduce the heat and let it gently simmer for 1 hours with the lid half on the pan. Add at the last 10 minutes 250 grams sliced mushrooms. Serve with potato slices or mashed potatoes for example. Enjoy!

Ingredients: 2 onions, 2 garlic cloves, 1 teaspoon chilli jam, 2 tomatoes, rosemary, dash of red wine, 1 can diced tomatoes, 1 tin tomato puree, 1 bay leaf, 300 grams spinach, 500 grams minced beef, 50 ml cream, 150 grams grated cheese, 2 eggs, salt, pepper, 50 grams butter, 50 grams flour, 500 ml milk, fresh lasagna sheets,

Number of persons: 3

Tomato Sauce: Bake 1 chopped onion with 1 finely chopped garlic clove and 1 teaspoon chilli jam until the onion is soft. Add 2 peeled and diced tomatoes and some rosemary and cook briefly. Add a dash of red wine and let the alcohol evaporate. Then add 1 can diced tomatoes and 1 tin tomato puree. Bring shortly to boil, then reduce the heat, add a bay leaf and let it simmer for about half an hour. Remove the bay leaf.

Cannelloni Filling: Fry in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add gradually 300 grams spinach and let it shrink. Spoon the spinach from the pan and cut it fine. Put new oil in the pan and fry 500 grams minced beef until brown. Pour any excess fat from the pan. Remove the pan from the heat and stir in 50 ml cream, 50 grams grated cheese, 2 eggs and the spinach. Season to taste with salt and pepper.

Preheat the oven at 180 degrees.

Cheese Sauce: Melt 50 grams butter. Add 50 grams flour and fry briefly. Gradually add 500 ml of milk. When the sauce has the desired thickness you remove the pan from the heat. Stir in 100 grams grated cheese through. Season to taste with salt and pepper.

Put the tomato sauce in a baking dish. Spoon the spinach mixture on the lasagne sheets and make a roll of each lasagne sheet. Place the lasagna rolls in tomato sauce. Pour the cheese sauce over the cannelloni so everything is covered. Place the baking dish about 20 minutes in the preheated oven. Enjoy!

Ingredients: 1 kilo beef, flour, 1 sachet of beef herbs, 1 onion, 1 carrot, 2 bay leaves, 1 bottle dark beer, 1 white bread, mustard, apple spread,

Number of persons: 4

Cut 1 kilo beef into cubes, mix with flour and 1 sachet of beef herbs. Bake the beef in batches brown in hot butter. Scoop it from the pan. Bake in the remaining fat 1 chopped onion with 1 diced carrot until onion is soft. Put the diced beef back into the pan. Pour 1 bottle brown beer in and add 2 bay leaves at. Spread 1 slice of bread on one side with mustard and at the other side with apple spread. Add to the beef. Let it simmer with the lid on the pan for about 2 hours. Serve with Flemish fries and a salad. Enjoy!

Ingredients: spaghetti, salt, 250 grams diced bacon, 250 grams minced beef, 1 onion, 2 garlic cloves, 1 carrot, flour, a dash of red wine, 1 can diced tomatoes, 2 bay leaves, basil, pepper,

Number of persons: 3
Cook the spaghetti in boiling water with a little salt. Cook 250 grams diced bacon crunchy. Add 250 grams minced beef and fry it brown and loose. Add 1 chopped onion, 2 finely chopped garlic cloves and 1 diced carrot. Fry a few minutes. Add some flour and stir well. Add a dash of red wine and let the alcohol evaporate. Add 1 can diced tomatoes, 2 bay leaves, basil and pepper. Reduce the heat and let it simmer for about half an hour. Serve the sauce with the spaghetti and possibly with grated cheese. Enjoy!