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Ingredients: spaghetti, 250 grams diced bacon, 1 chicken breast, 1 onion, 1 garlic clove, thyme, 1 small tin of carrots, 200 grams mushrooms, dash of red wine, 1 can diced tomatoes, 1 tin tomato puree, 1 stock cube

Number of persons: 4

Cook the spaghetti in boiling salted water. Bake 250 grams diced bacon crisp in a hot frying pan. Remove the bacon from the pan and keep aside. Bake in the remaining fat 1 chopped onion, 1 finely chopped garlic clove and some thyme until the onion is soft. Add 1 drained tin of carrots and 200 grams sliced mushrooms. Stir-fry until the mushrooms have softened. Add a splash of red wine and let the alcohol evaporate. Add 1 can diced tomatoes and 1 tin of tomato puree. Crumble a stock cube above. Bring the sauce to the boil and add the bacon cubes. Warm well. Serve with spaghetti and grated cheese. Enjoy!

Ingredients: tagliatelle, 2 chicken breasts, salt, pepper, chicken spices, onion powder, 1 onion, 1 garlic clove, thyme, 75 ml red wine, 1 can diced tomatoes, 1 tablespoon sugar, 1 cube chicken stock, chives, grated cheese,

Number of persons: 2

Cook the tagliatelle in boiling salted water until al dente. Make 2 chicken breasts flat with a rolling pin. Season the chicken with salt, pepper, onion powder and chicken spices. Bake the chicken breasts to brown on both sides in hot butter. Remove the chicken breasts from the pan and keep aside. Bake in the remaining butter 1 chopped onion with 1 finely chopped garlic clove and some thyme until the onion is soft. Extinguish with 75 ml of red wine. Let the alcohol evaporate. Add 1 can diced tomatoes with 1 tablespoon sugar, 1 crumbled chicken stock cube and chives. Stir and bring just to boil. Put the chicken back in pan and sprinkle grated cheese over the chicken. Put the lid on the pan and leave it 10 minutes on low heat until done. Serve the chicken with tagliatelle and tomato sauce. 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: spaghetti, 2 onions, 500 grams minced beef, 2 garlic cloves, 1 glass of red wine, 3 tomatoes, 1 can diced tomatoes, salt, pepper, sage, 2 tablespoons honey, basil,

Number of persons: 3

Cook the spaghetti in boiling salted water. Fry in hot oil 2 chopped onions on medium heat until it is brown. Add 500 grams minced beef and fry on medium heat until done, stirring occasionally to mince. Then add 2 finely chopped garlic cloves, 1 glass of red wine, 3 peeled and diced tomatoes and 1 can diced tomatoes. Stir through here and flavor with salt, pepper and basil. Add 2 tablespoons honey, lower the heat. Let the sauce simmer for about 25 minutes. The sauce is better when you make it an evening in advance, and warms it up. Serve with spaghetti and possibly with grated cheese. 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: 250 gram diced bacon, 300 grams minced beef, thyme, 1 onion, 2 garlic cloves, 2 tomatoes, 1 red pepper, 250 grams mushrooms, dash of red wine, 1 tablespoon flour, 1 can diced tomatoes, 1 tablespoon sugar, salt, pepper , 30 grams butter, 30 grams flour, 300 ml milk, 100 grams grated cheese, lasagne sheets,

Number of persons: 4

Preheat the oven to 200 degrees. Bake in a hot frying pan over medium heat 250 grams diced bacon crispy. Scoop it from the pan and fry in the remaining fat 300 grams miced beef with some thyme until it is brown. Put in a food processor 1 onion, 2 garlic cloves, 2 tomatoes, 1 red pepper and 250 grams mushrooms and mix it finely. Add 1 tablespoon flour to the minced beef and fry shortly. Add a splash of red wine and let the alcohol evaporate. Add the fine vegetables and 1 can diced tomatoes. Warm it a few minutes. Season with 1 tablespoon sugar, salt and pepper. Put the crispy bacon back into the pan. Reduce the heat and let it simmer.

Meanwhile prepare the cheese sauce. Melt 30 grams butter. Add 30 grams flour and fry briefly. Then add, while stirring, gradually 300 ml milk (or slightly more or less depending on the desired thickness after). Remove the pan from the heat when the sauce reaches the desired thickness and stir in 100 grams of grated cheese.

Start now to build the lasagna. Put layer to layer the meat sauce, cheese sauce and lasagne sheets in an ovenproof dish. Finish with the cheese sauce. Sprinkle some extra grated cheese over. Put the lasagna about 30 minutes in the preheated oven. Enjoy!

Ingredients: 400 grams beef, 1 onion, 250 grams mushrooms, 1 tin tomato puree, paprika, 1 tablespoon flour, dash of red wine, 250 ml beef broth, 3 tomatoes, penne, salt,

Number of persons: 4

Bake in hot butter in portions 400 grams diced beef until brown. Scoop the meat from the pan. Add some new butter and fry 1 chopped onion and 250 grams in quarts sliced mushrooms about 5 minutes. Add 1 can of tomato puree and paprika to taste and stir-fry briefly. Add 1 tablespoon flour and stir well. Add a splash of red wine and let the alcohol evaporate. Then add 250 ml beef broth, while stirring. Bring to the boil and let it simmer for one hour with the lid on the pan. Then add 3 diced tomatoes and let it simmer for another half an hour on low heat. Meanwhile boil the penne in boiling salted water. Serve the goulash with penne. Enjoy!