Lasagne

Ingredients
6-8 sheets of fresh ready to use pasta sheets
1 onion chopped
1 garlic clove crushed
2.5ml / 1 tsp dried mixed herbs
3 tbsp olive oil
450g /1lb shin of beef
500ml tomato passata
Salt and pepper to taste

Sauce
25g/1oz butter
25g/1oz plain flour
200ml/ ½ pt Milk,
About 50g/2 oz parmesan cheese

Method
1. Mince the beef using the mincer with coarse screen.
2. Heat oil in a pan and fry the onion and garlic for 1-2 minutes over a medium heat.
3. Add the mince and continue to cook until browned (3 to 4 minutes).
4. Add the tomatoes and herbs and reduce heat to allow the mixture to simmer for 20 minutes. Season to taste.
5. Place flour, butter and milk into a pan and over a low heat cook, stirring continuously until the sauce thickens. Add half the parmesan cheese and season to taste.
6. Layer up the mince, lasagne sheets and cheese sauce in a greased ½ litre oven proof dish, finishing with a layer of sauce.
6. Sprinkle over the remaining parmesan and cook in a preheated oven Gas 5/190°C/374°F for 25-30 minutes until golden brown and bubbling.

Black bean beef with noodles

Ingredients
450g/1lb beef
2 tbsp vegetable oil
2 cloves garlic, peeled
2.5cm /1in piece root ginger
1 red chilli, de-seeded
350g jar black bean sauce
100g/4oz medium noodles
6 shredded spring onions

Method
1. Mince the beef using the mincer with the coarse screen. Place the garlic, ginger and chilli into the liquidiser and chop finely.
2. Heat 2 tbsp vegetable oil in a large pan then add garlic ,ginger and chilli. Cook for 1-2 minutes until softened.
3. Add 450g/1lb minced beef and cook, stirring, for 4-5 minutes until browned. Stir in a 350g jar black bean sauce and cook for 3-4 minutes.
4. Meanwhile, cook noodles according to pack instructions. Drain and toss with the beef and spring onions.

Swiss macaroni cheese

Ingredients
100g/4oz parmesan, freshly grated
150g/5oz rashers streaky bacon, rinds
removed and diced small
300g/10oz elbow (short-cut) macaroni
300g/10oz firm, waxy potatoes, roughly diced
200ml/7fl oz whipping cream
Pinch of freshly grated nutmeg
25g/1oz butter, plus extra for greasing
1 onion, sliced

Method
1. Using the rasping plate grate the parmesan and remove from the bowl. Fit the blade and chop the bacon finely. Preheat the oven to 180°C. Lightly butter a large ovenproof gratin dish. Cook the macaroni and potatoes in boiling salted water for 10 minutes until just tender. Meanwhile, dry fry the bacon in a large non-stick pan until lightly golden. Pour in the cream and season with the nutmeg and freshly ground black pepper. Remove from the heat.
2. Drain the macaroni and potatoes well and stir them into the bacon and cream. Spoon half into the prepared gratin dish and sprinkle with half the parmesan, then spoon the remaining macaroni and potato on top, followed by the remaining parmesan.
3. Bake for 10-15 minutes until golden and bubbling. Meanwhile, melt the butter in a frying pan and cook the sliced onion for 5-6 minutes until golden. Serve the baked macaroni with the onion slices scattered over the top.

Italian spaghetti with meatballs

Ingredients

Meatballs:

1/2 c. milk
3 slices white bread, crumbled
2 lb. ground chuck
1/2 c. finely chopped onion
2 tbsp. chopped parsley
1 clove garlic, crushed
1 tsp. pepper

Sauce: 

1/4 c. olive oil or salad oil
1/2 c. chopped onion
2 cloves garlic, crushed
2 tbsp. sugar
1 tbsp. salt
1 1/2 tsp. dried basil leaves
1/2 tsp. fennel seed
1/4 tsp. pepper
1 (2 lb. 3 oz.) can Italian style tomatoes
2 (6 oz.) cans tomato paste
1 (1 lb.) pkg. spaghetti
1/2 c. grated Parmesan cheese

Method

1. Make meatballs: preheat oven to 450 degrees. In medium bowl, beat eggs slightly. Add milk and bread; mix well. Let stand 5 minutes. Add chuck, onion, parsley, garlic, salt, and pepper; mix until well blended. Shape into 24 meatballs, 1 1/2 inches in diameter. Place in well greased, shallow baking pan.2. Bake, uncovered, 30 minutes.
3. Make sauce: in 5 quart Dutch oven, in hot oil, over medium heat, saute onion and garlic until golden. Add remainder of sauce ingredients and 1/2 cup water, mashing tomatoes with wooden spoon. Bring to boiling. Reduce heat and simmer, covered, 1/2 hour. Add meatballs and drippings; simmer, covered, 1 hour longer, stirring occasionally.
4. Cook spaghetti as package label directs, drain.
5. To serve; place spaghetti on serving dish. Top with meatballs and sauce, and sprinkle with cheese.

Spaghetti Bolognaise

Ingredients
Dried spaghetti or tagliatelle,
About 50g/2oz Parmesan cheese, to serve
FOR THE BOLOGNAISE SAUCE
1 medium onion
1 large carrot
2 stalks of celery
3 tbsp olive oil
500g /1lb 2oz shin of beef
Butter, a generous knob
2 cloves garlic
500ml tomato passata
2 fresh bay leaves
200ml /1 glass white wine
200ml organic vegetable or chicken stock
250ml milk
Salt and black pepper

Method
1. Peel the onion and carrot. Trim the celery. Using the thick slicing plate, slice the vegetables. You need roughly equal quantities of each. Set the prepared vegetables to one side while you get ready to fry the meat.
2. Spoon the olive oil into the pan over a high heat. Add the meat and spread it in a layer across the pan with the wooden spoon. Let it sit, without stirring, and cook for 3-4 minutes, until it starts to turn brown underneath.
3. Turn the meat over with the wooden spoon to let the other side brown in the same way, breaking up the lumps with the back of the spoon if necessary. When it’s cooked enough, use the slotted spoon to transfer the meat from the pan to a bowl or plate at the side of the cooker. Turn the heat down.
4. Add the butter to the pan. Add the onion, carrot, celery and a good sprinkling of salt and stir them into the butter, scraping up all the meat that has stuck to the bottom of the pan. Put the lid on and let the vegetables `sweat’ over a very low heat for about 10 minutes stirring from time to time until they soften.
5. Peel the garlic and chop it very finely. Add it to the pan and fry the mixture a minute or two longer.
6. Add the tomato passata and bay leaves, then grind in some pepper and stir. Return the meat to the pan and pour in the glass of wine and the stock. Stir in the milk. Bring the mixture to a simmer, cover the pan with the lid and keep the heat very low so that the sauce cooks very gently. Stir from time to time. It should simmer for at least an hour, preferably 2 hours.
7. Cook the pasta in boiling, salted water according to the instructions.
8. Serve with the sauce and Parmesan cheese.

Lasagna

Ingredients:
*1 box no-boil lasagna noodles

For the meat you will need:
*Ground beef
*1 can of crushed tomatoes
*1 cans of tomato sauce
*1 small cans of tomato paste
*water 
*1 tsp onions powder
*2 tsp garlic powder
*1 tablespoon dried Italian seasoning, crushed
*dried chili flakes, to taste (optional but recommended)
*1/4 teaspoon black pepper
*salt to taste 
*Mushrooms cut into small cubes
*1 bay leaf
*Tbsp olive oil

For the Cheese 
*1/2 cup Parmesan
*1medium bag mozzarella cheese thinly sliced 
*500g ricotta cheese
*1 egg, lightly beaten
*1 tsp salt
*1 tsp black pepper
*1 tsp of Cayenne pepper
*4 Tbsp. chopped fresh parsley


Method:In a sauce pan add a tablespoon of olive oil and add the meat until brown ,add mushrooms and spices.
Add the tomato sauce (spaghetti sauce) all of it then add water in the empty tomato sauce bottle and add it also to the meat.
Add chopped tomato and tomato paste and the bay leaf . leave it for 2 hours or more the longer you keep the better it will taste.

In a medium bowl add ricotta cheese ,mozzarella,a dash of Parmesan and the egg.
Mix well add salt pepper and cayenne .add the parsley mix well.

In a buttered baking dish (about 11x7x2-inches), layer 1/3 of the sauce then add the pasta 
and then 1/3 of cheese Repeat layers twice or as needed. Bake lasagna at 180° for 30 minutes covered and then uncover for 15 min, or until thoroughly heated and bubbly.

Let stand for 8 to 10 minutes before cutting and serving.

Macaroni Salad

Ingredients:

1 can of corn 

1 can of Red beans
1 can sausage (Sliced) 
1 Red pepper (chopped)
1 Green pepper (chopped)
1 carrot (chopped)
1 Packet macaroni (Spiral)
4 tablespoons mayonnaise
1 Teaspoon vinegar
¼ cup olive oil
Salt
Pepper 
 4-5 drops of Worcester sauce 
Shredded cheddar cheese 

Method:
*Add corn ,red beans sausages and colored peppers carrot into a bowl.
*Add the macron in a pot of boiling water until ready.
* Now for the sauce in a small bowl add mayonnaise ,vinegar,Worcester sauce and salt and pepper mix well.
*Divide the sauce in half , add half of the sauce on the vegetables mix, and then add the macaroni and the rest of the sauce . Last but not least add the cheddar cheese . 

Italian Spaghetti Bolognaise sauce

Components 

* 4 tablespoons vegetable oil 
* ½ kg beef 
* 1-mixture of pasta Bolognese Maggie 
* 2 ½ cups or 625 ml of water 
* ½ kg or 500 g of spaghetti 
* 8 cups or 2 liters of water, cook pasta 
* 1 teaspoon salt 

How to prepare 
Put 2 tablespoons oil in a saucepan and fry ground beef until it becomes golden brown, then add the pasta mixture of Secrets Bolognese Maggie and water, bring to boil and cook for 10 minutes. 

In the meantime, boil 2 liters of water with salt and two tablespoons of oil. Add pasta and cook for a period ranging between 10 and 12 minutes or until noodles are tender. 

Flying pasta from heat, drain water and serve warm with sauce bolognaise. 

Pasta with chicken and spinach

Ingredients: 

Package spaghetti pasta

4 Chicken breasts
Fresh chopped spinach. 
Salt and black pepper. 
Mozzarella cheese cut into thin slices. 
A cup of cheddar cheese. 
Three medium tomatoes. 
Dried parsley
Four tablespoons of olive oil. 
Onion finely chopped. 
Garlic, minced. 
Tablespoon finely chopped coriander. 
Red hot pepper without seeds, minced. 

Method: 

- Boil the pasta in salted water, then put oil in the pan and fry the onion, garlic and pepper for two minutes. 
- Add the chicken, coriander, spinach then cook for five minutes. 
- Take the pasta only then put it on the oven dish with half the amount of olive oil, mozzarella cheese and add chicken mixture and onions. 
- Put the tomatoes above, then the rest of oil, mozzarella and cheddar cheese and parsley. 
- Preheat oven until it reaches a temperature of 200 degrees Celsius, and then leave inside for twenty minutes.

Italian lasagna

You will need: 

=========
Slices lasagna pasta 
Yellowish cheese, grated
Butter

Components of the meat sauce:
=============
Four tablespoons olive oil
Onion, finely chopped
½ teaspoon garlic
Grain finely chopped green bell pepper
Grain red peppers, finely chopped
Mushroom slices
carrots

Half a kilo of minced meat
Four tomatoes finely chopped
MAGGI
Tsp spices
½ teaspoon cinnamon
Two tablespoons of tomato paste
Teaspoon Oregano

Components of the béchamel sauce:
=============== 
Six cups milk
Six tablespoons white flour
Salt and white pepper and nutmeg
Three tablespoons butter

Prepare the meat sauce:
==============
# Turn the onion and garlic in oil then add carrots and bell pepper and mushrooms and turn.
# Add the meat and turn until it becomes brown and then add spices and cinnamon, then add tomatoes and Maggie and molasses and a little water and let it on the backburner for a quarter to half an hour to dry somewhat (fish sauce will be a central means not means and not quite stale), add oregano.

Prepare béchamel sauce:

===============

# Mix cups of milk with flour until lumps disappear.
# Boil the rest of the milk with spices and Maggie until combined well.
# Add the flour mixture to the milk gradually, stirring continuously until sauce boils and begins to mix and let it for 5 minutes.
# Add the butter and move and become the sauce is ready.

Put it all together:
=========

# We use sheets lasagna without boiling.
# Brush the Pyrex with butter and cover then add béchamel sauce and above it we put the paper lasagna and cover it with sauce, meat, and béchamel sauce then put some cheese and repeat the process twice and then cover the sheets lasagna and after dressing  béchamel and then put cheese.

# Bake in oven 180 for 30-45 minutes until cooked.

Italian spaghetti with spicy tomato sauce

Ingredients:- package spaghetti pasta.
-2 coarsely grated onion.
-2 Tablespoon butter medium.
-1 / 2 kilo tomatoes, chopped into small cubes.
- a medium spoon tomato sauce.
- A cup of fresh tomato juice.
- black olives without sowing.
-1 / 2 cup chicken broth is spicy.
- salt, black pepper, drops of Altabisku.
- doubles as a green lane cut thin slices.
- Barmisan grated cheese (as desired).

Method:- turn the grated onion in half the amount of butter until yellow color.
- add the sliced ​​hot green peppers, olives, tomato juice and sauce, then add the diced tomatoes.
- Season the mixture with salt and black pepper and add the non-marinated chicken broth and simmer over low heat until completely cooked.
- Climb the pasta in the manner known and after bungle and rinsed with water fluctuationin the remaining butter and drink in the serving dish after Tetbilha a little salt then pourover the warm tomato sauce.
- can provide with grated Parmesan cheese.