from every corner of the World

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Recipe For Bolognese sauce( Calabrese sauce )

1 Bottle of tomatoes sauce (Plain)

1 820 g of crushed tomatoes (Plain)

50g small tomatoes pure for bit of body

1 large Onion the best is a (Red or Spanish Onion) Chopped!!

1 bunch of Parsley (chopped but not finely!!!)

1 bunch of Basil (chopped but not finely!!!)

1 and half tea soon of salt

1 tea spoon of black pepper maybe more if you like it more spicy

3-4 cloves of garlic

1 tablespoon of sugar but this depends of the acidity of the sauce (have to taste!)

Maybe more!

200 – 250 g of Beef Mince!

2-3 large tablespoon of Oil (Olive is best)

TO COOK!

Place the Oil into the large saucepan and heat.

When hot enough put the beef mince in small chunks into the sauce pan and

Keep stirring and squashing the mince till brown and separated, Add Chopped onions

And sate till glassy do not alowe to brown the onions cause make the sauce Bitter

When onion is glassy and soft add Bottled sauce, canned chopped tomatoes and a tomatoes pure mix or stir well and bring to boil add rest of the ingredience salt, black pepper, Sugar, Chopped parsley, Basil, Garlic.

When Boiling put down the heat and just simmer occasionally stirring. Do not cover Fully!!!

Sauce has to thicken naturally. Cook for about 2.5 –3 hours.

Taste if you need to season more with bit of salt or pepper or perhaps sugar.

If Ok switch of and serve.

This sauce will serve about 6- 8 people. On The aldente Pasta of your Choice.

NOTE!!!

If you putting also the meat balls into the sauce, Put them in after about 2 hours

Of cooking the sauce and bring to boil then put the heat down and simmer for another 1hour to 1hour and 20 minutes.

Bon Appetite!!!!

Ciao From NICK.

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Meat Balls for a Bolognese Sauce

0.5 Kg of Premium Beef mince

Good handful of chopped parsley fine

1,large whole egg

1 small Tablespoon of season all spice. OR a small teaspoon of salt (Not Bout!!!)

Good pinch of black pepper (To your taste!) If you like more spicy, more!

2 big table spoon’s of grated Parmesan cheese or (Grana Padano)

4 Or More Hipped Tablespoon’s of bread crumbs. If you like more meaty then les.

1.small clove of garlic crushed.

MIX Well & Well with hands or hand!

Let stand in the fridge few hour’s before forming with hand’s into small or larger

Ball’s into the boiling sauce and cook for about 1 hour to 1 hour twenty minutes.

Bon Appetite!!!!

Ciao From NICK.

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Hungarian Goulash

Serves About 6-8 People

1.5 Kg cubed Beef (clean of fat) Preferred a chuck steak.

1.5 Kg of potatoes or bit les if you preferred meatier

1 Large Spanish Onion (Red Onion)

1 Large Green & 1 Large Red Capsicum

3-4 medium Tomatoes peeled and chopped

1.half heaped tablespoon of Hungarian style paprika powder

Salt

Black pepper

Olive oil or veggie oil

Marjoram Herb 1 heaped teaspoon

100, ml of red wino (optional)

Heat Oil in a big saucepan, when hot ad chopped onion and sauté

Just till glassy soft, when glassy ad powder paprika and stir for about

1 minute then add meat and stirring well till the meat is brown, add

Boiling water just enough to cover the meat, let to boil 5 min.

ADD: salt about 2 teaspoons

Black pepper about 1 teaspoon heaped

1 small hot chili chopped (optional)

Meat and mixture is then boil for about 30- 35 ninutes, letting of little

Steam to escape.

Prepare tomatoes& capsicums by slicing capsicum into strips and chop

The tomatoes into large cubes. When the meat has boiled for about a 35

Minutes. Add tomatoes and capsicums to the saucepan mix well

And ad juts enough water to cover the mixture. Boil for about another

30-35 minutes cover half way and stir occasionally add abbot 100-150

Ml of red wino (optional) and add Marjoram and mix well

Peel the potatoes and cut into cubes add to goulash mix well. Bring to

Boil and cook uncovered until potatoes are soft and the Goulash is

Thick!!! Add salt, black pepper to taste and some more hot chilies if

You like

Stir well 3-4 more times the starch from potatoes makes the

Goulash Thick!!

Serve with crusty white Bread if like and Red

Wino

Bon Appetite!!!!

Ciao From NICK.

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Bogrács Gulyás

(Authentic Hungarian Kettle Goulash)

To serve 4 to 6

2 tbsp. pork lard or oil

1 cup finely chopped onions

2 tsp. finely chopped garlic

3 tbsp. sweet Hungarian paprika

1.2 kg stew meat (preferably chuck) cut into 1 ½ inch cubes

½ tsp. caraway seeds ( optional )

4 cups chicken or beef stock (or a mixture), fresh or canned, or 4 cups water

½ tsp. salt

Freshly ground black pepper

2 yo 3 medium-size boiling potatoes optional depends how much potatoes you like

1 lb. tomatoes, peeled, seeded and finely chopped (about 1 ½ cups)

2 medium-size green and red peppers, with seeds and ribs removed, finely chopped

½ tsp. marjoram

1—2 hot chilies ( Optional )

Heat the lard or oil in a 4- or 5- L heavy saucepan until a light haze forms over it, then reduce the heat to medium and add the onions and garlic. Cook them 8 to 10 minutes, or until the onions are soft and glassy. Off the heat, stir in the paprika. Stir until the onions are well coated. (Paprika is very delicate and can burn easily.)

Add the beef cubes,( caraway seeds optional !) and brown it for about 10 to 15 min, ad stock or water to the pan just to cover the meat and season with the salt and pepper. Bring the liquid to a boil and partially cover the pan. Simmer for 1,half to 2 hours , or until the beef is almost tender.

Peel a potatoes, cut them into 1 ½-inch cubes and add them, the tomatoes, the peppers and marjoram to the pan. Partially cover again and cook over medium heat for 25 to 35 minutes, or until the and the Gulyash thickens naturally ,potatoes are done and the beef is really tender. Skim off the surface fat and taste for seasoning.

Serve the goulash in deep individual plates or bowls. Bone Appetite ! Optional cooking outside in the kettle

Bon Appetite!!!!

Ciao From NICK.

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