Ingredients: tagliatelle, 250 grams minced beef, 1 garlic clove, salt, pepper, flour, paprika, 1 onion, 250 grams mushrooms, 1 dash white wine, 1 tin tomato puree, 2 teaspoons mustard, 100 ml beef stock, 50 ml cream , parsley,
Boil the tagliatelle in boiling water with a little salt. Mix with 250 grams minced beef with 1 small finely minced garlic clove, salt and pepper. Make balls of it and roll them in a mixture of flour and paprika. Bake the balls brown in hot oil. Scoop them out the pan and keep them separate. Bake in the remaining oil 1 chopped onion until the onion has softened. Add 250 grams quarted mushrooms. Bake the mushrooms until soft. Pour a little white wine in and let the alcohol evaporate. Stirin 1 tin tomato puree, 2 teaspoons mustard and 100 ml beef stock. Bring to the boil while stirring. Put the meatballs back into the pan. Let the sauce simmer for 5 more minutes on low heat. Bring to taste with salt and pepper and add 50 ml cream and parsley and warm a bit more. Serve the meatballs with the tagliatelle. Enjoy!
Ingredients: pasta, salt, 1 onion, 1 garlic clove, thyme, 150 grams minced beef, 200 grams frozen green beans, 100 grams of diced ham, 200 ml sieved tomatoes, 1 stock cube, grated cheese,
Boil the macaroni in boiling water with salt according to the indication on the packaging. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme to taste. If the onion is soft add 150 grams minced beef. Cook this loose brown. Add 200 grams frozen green beans and 100 grams diced ham and stir brief. Add about 200 ml sieved tomatoes and 1 crumbled stock cube again. Bring to the boil briefly and then let it simmer on lower heat for about 10 minutes. Serve with pasta and sprinkle grated cheese on it. Enjoy!
Ingredients: 300 grams minced beef, 1 onion, 1 carrot, 1 leek, 3 stalks celery, 250 grams mushrooms, 100 ml red wine, 1 tin tomato puree, 1 tomato, 200 ml stock, pasta, salt, grated cheese,
Bake in hot oil to 300 grams minced beef until brown. Add 1 chopped onion and 1 grated carrot and stir briefly. Add 1 chopped leek, 3 sliced stalks celery and 250 grams sliced mushrooms. Stir fry until the mushrooms have softened. Pour 100 ml red wine and let the alcohol evaporate. Add 1 diced tomato, 200 ml stock and 1 tin tomato puree. Bring it briefly to the boil and let it simmer for about 2 hours on low heat. Cook the pasta in boiling water with salt. Sprinkle on your plate some grated cheese over pasta bolognese. Enjoy!
Ingredients: 2 red onions, 4 celery sticks, 300 grams minced beef, 1 tablespoon flour, 100 ml red wine, 750 ml stock, 2 bay leaves, tagliatelle, salt, grated cheese,
Heat the oil in a frying pan and fry in it 2 finely chopped red onions and 4 diced celery sticks to the soft. Scoop it from the pan and keep it separate. Add some oil and bake at a higher heat 300 grams minced beef until brown. Put the red onion and celery back into the pan. Add 1 tablespoon flour. Stir fry shortly. Add 100 ml red wine and 750 ml stock. Bring to the boil briefly and then let it gently simmer on lower heat g for about an hour. Boil in the meantime tagliatelle in boiling water with salt until al dente. Serve the tagliatelle with the ragu and sprinkle some grated cheese over it. Enjoy!
‘Ballekes met Krieken’ is a Belgian dish and is actually meatballs with a cherry sauce.
Ingredients: 500 grams minced beef, 1 egg, breadcrumbs, pepper, 1 cube stock, 1 jar cherries in syrup, 1 tablespoon cornflour,
Mix 500 grams of minced beef with 1 egg, breadcrumbs and pepper. Crumble 1 cube of stock and make meatballs of with the size of a pingpong ball. Bake the meatballs around in hot brown butter. Lower the heat and leave the meatballs simmer for about 15 minutes. Add the syrup (from the cherries) to the meatballs and let it cook a bit. Bind all with the cornflour. Finally add the cherries and heat briefly. Enjoy!
Ingredients: rice, 300 grams minced beef, salt, pepper, 1 tablespoon brown sugar, 4 tablespoons soy sauce, 1 teaspoon ginger powder, 300 grams frozen peas, 2 eggs, 1 tablespoon honey,
Boil the rice according pack instructions. Drain the rice and set aside. Bake in hot oil to 300 grams minced beef to brown. Season with salt and pepper. Add 1 tablespoon brown sugar, 4 tablespoons soy sauce and 1 teaspoon ginger powder. Stir fry about a minute. Add 300 grams frozen peas and stir fry about 4 minutes. Beat 2 eggs with 1 tablespoon honey. Stir this quickly by the minced beef mixture. Finally, add the rice. Heat for about 5 more minutes. Enjoy!
Ingredients: 1 kilo potatoes, 450 grams curly kale, 500 grams minced beef, 2 onions, 1 egg yolk, 2 tablespoons parsley, 4 tablespoons breadcrumbs, salt, pepper, butter, 2 tablespoons vinegar, 200 ml fond, 3 tablespoons syrup, 2 tablespoons raisins, 2 tablespoons cornflour,
Meatballs:
Preheat the oven at 90 degrees. Mix 500 grams minced beef with 1 finely chopped onion, 1 egg yolk, 2 tablespoons finely chopped parsley, 4 tablespoons breadcrumbs, salt and pepper. Make 3 or 4 meatballs. Place the meatballs in a ovenproof dish. Place the ovenproof dish in the preheated oven for about 1 1/2 hours. Put the oven the last 8 minutes at 140 degrees so the meatballs are brown.
Sauce Liegioise
For the Liegioise sauce you bake 1 finely chopped onion in hot butter. When the onion has softened, add 2 tablespoons vinegar. Bake all a few minutes while stirring. Add 200 ml fond, 3 tablespoons syrup (preferably Liège syrup) and 2 tablespoons raisins. Let it simmer for about a minute or 10. Bind the sauce with 2 tablespoons cornflour (with a little water).
Curly Kale:
Boil 1 kilo potatoes in water with salt until cooked. Heat 450 grams curly kale with a knob of butter in a separate pot. If the potatoes are cooked mash all together. When it remains dry add a dash of milk. Enjoy!
