Spaghetti Bolognese

500 gr spaghetti

300 gr minced beef

2 onions

oil, salt, pepper, oregano

bay leaves

200 ml of tomato puree

a little water

grated cheese

Sauté chopped onion in hot oil for about 20 minutes adding the water. Add the minced meat and all the spices. Briefly fry and pour two glasses of water. Cover the pot and allow to simmer for about an hour. Finally pour the tomato puree and cook until the liquid evaporates. Cook spaghetti in salted water and strain. Serve them with a sauce prepared from minced beef.

Sausages in beer

4 sausages

1 clove of garlic

1 onion

½ cup dark beer

1 tsp honey

2 tbsp ketchup

salt

Cut lengthwise each sausage, but in a way that they stay connected on one side. Spread inner side with mashed garlic and sprinkle a bit of salt and add the finely chopped onion. Put them in the pan. Mix honey with ketchup, pour dark beer, stir well and pour over sausages. Bake in the oven for about 20 minutes. Serve with fresh bread.

Grill pasta

500 gr spaghetti

eggplant,

zucchini

3 tomatoes

½ cup ml water,

100 ml cream,

½ chicken soup cube

3 cloves of garlic,

1/2 parsley

olive oil, salt

Cook spaghetti and cut into cubes zucchini and eggplant, add salt and leave to release the water. Cut the tomatoes into quarters and scoop out flesh. Finely chop the garlic and parsley. Fry the zucchini and eggplant, add the tomatoes, salt, garlic and parsley. Crush half chicken soup cube, add to the pan and pour over the water. When half of the water has evaporated, add the cream, stir and pour over spaghetti.

Cabbage soup

400 gr white cabbage

¼ cup oil,

160 gr potatoes

50 gr onion

40 gr celery

40 gr carrots

160 gr tomatoes

20 gr flour

20 gr of tomato puree

2 tsp vinegar,

ground pepper, salt

Cut into cubes onion, carrots and celery, and sauté in hot oil in a covered pan. Add the tomato puree, flour, ground pepper, and pour it all with hot water. As soon as the water boils, add the cabbage cut into small pieces and potatoes cut into cubes. Just before the end of cooking, add finely sliced ​​tomato, salt and vinegar. Sprinkle with chopped parsley when the soup is cooked.

Creamy corn soup

35 gr butter

1 onion

400 gr canned corn or frozen

½ tsp curry

20 gr flour

400 ml stock cubes

500 ml cooking cream

salt, pepper

Fry chopped onion until soft on heated butter, then add drained corn, curry, salt and pepper, and sauté a few minutes.

Add the flour, pour the soup of the stock cubes, and cook over low heat for 10 minutes. Pour the cream, heat to boiling, then remove from heat and serve.

Paprika salad

5-6 roasted peppers

250 gr ham

2-3 boiled eggs

2 sour creams,

mayonnaise sachets

salt, pepper

Clean and chop baked paprika. Grate boiled eggs, and chop ham into small pieces. Combine with chopped paprika, sour cream and mayonnaise, season to taste and stir everything well. Chill before serving.

Beef and vegetables casserole

500 gr ground beef

1 kg potatoes

200 gr gauda

120 gr mozzarella

2 zucchini

1 eggplant

150 ml white wine

1 onion

33 oz of tomato puree

rosemary, butter, oil, salt, pepper

Fry chopped onion in hot oil and add minced beef. When releases the juice, add the wine and add a bit of rosemary and lightly cook for 40 minutes. Fry zucchini and eggplant sliced ​​into rings in hot oil and allow the paper to drain excess fat. Add tomato puree, salt and pepper to the beef and cook for another 10 minutes. Coat a baking dish with butter, shred on the bottom half cooked potatoes and arrange properly  in the pot. Cover the potatoes with meat, arrange vegetables on top, season with salt, cover with grated cheese and bake 20 minutes at 220 C.