Tagliatelle with Minced Beef and Celery

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!

Tagliatelle Stroganoff

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!

Tagliatelle with Balls

Ingredients: tagliatelle, 300 grams minced beef (or just meatballs), 1 onion, 400 ml diced tomatoes, 100 ml stock, salt, pepper, 300 grams peas,

number of people: 3

Boil the Tagliatelle al dente in boiling water with salt. Make meatballs of 300 grams of minced beef with salt, pepper, egg and breadcrumbs or take it easy and take meatballs from the butcher. Bake the meatballs with 1 chopped onion until the meatballs are brown. Add 400 ml diced tomatoes and 100 ml stock and bring it to the boil. Add 300 grams of peas and season with salt and pepper. Let it gently simmer on medium heat for about 10 minutes. Serve the ‘balls’ with the tagliatelle and sprinkle grated cheese over it. Enjoy!

Tagliatelle with Chorizo and Leek

Ingredients: tagliatelle, 100 grams chorizo, 1 onion, 1 leek, 200 grams mushrooms, 1 tin diced tomatoes, 1 cube stock,

Number of persons: 2

Boil the tagliatelle in boiling water with a little salt. Bake in a hot wok 100 grams sliced chorizo crunchy. Scoop it from the pan and pour remaining fat from the pan. Heat oil in the wok and fry 1 chopped onion and 1 chopped leek. Bake until the onion is soft. Add 200 grams sliced mushrooms and stir until the mushrooms have softened. Add 1 tin diced tomato and 1 crumbled cube stock and heat 5 minutes. Add the chorizo at last. Serve with the tagliatelle. Enjoy!

Tagliatelle with Minced Beef, Mushrooms and Madeira

Ingredients: tagliatelle, 250 grams diced bacon, 300 grams minced beef, 1 onion, 1 garlic clove, 250 grams mushrooms, dash of Madeira, salt, pepper,

Number of persons: 3

Boil the tagliatelle al dente in boiling water with salt. Bake in a hot wok 250 gram diced bacon until crisp. Add 300 grams minced beef and loose it brown. Add 1 chopped onion and 1 finely minced garlic clove and fry until the onion is soft. Add 250 grams sliced mushrooms. Stir fry until the mushrooms have softened, add a dash of Madeira and let the alcohol evaporate. Bring to taste with salt and pepper. Serve with tagliatelle.

Tagliatelle with Zucchini, Green Pepper and Tofu

Ingredients: tagliatelle, 180 grams tofu, 1 garlic clove, 1 green pepper, 1 zucchini, 400 grams mushrooms, 1 tin diced tomatoes, 2 tablespoons mango chutney, 2 tablespoons sweet soy sauce, 1 tin tomato puree, salt, pepper,

Number of persons: 4

Boil the Tagliatelle al dente in boiling water with salt. Bake in hot oil 180 grams tofu with 1 finely chopped garlic clove. Add after a few minutes baking 1 sliced green pepper and stir fry a few minutes. Add 1 diced zucchini and 400 grams sliced mushrooms. Stir fry until the mushrooms have softened. Add 1 tin diced tomatoes, 2 tablespoons mango chutney, 2 tablespoons sweet soy sauce and 1 tin tomato puree. Bring to the boil briefly and let it simmer for about 10 minutes. Bring to taste with salt and pepper. Enjoy!

Tagliatelle with Eggplant, Minced Beef and Tomato

Ingredients: tagliatelle, 1 onion, 1 garlic clove, 200 grams minced beef, 1 eggplant, salt, 1 tin diced tomatoes, 100 ml stock, grated cheese,

Number of persons: 3

Boil the tagliatelle al dente in boiling water with a little salt. Cut 1 eggplant cut into cubes and pprinkle with salt. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion has softened. Add 200 grams of minced beef and fry it loose and brown. Add the sliced eggplant and stir fry 5 minutes. Then add 1 tin diced tomatoes and 100 ml of stock. Let it all simmer for about 10 minutes. Serve with tagliatelle and sprinkle grated cheese over it.