Heat some vegetable oil in a large frying pan or casserole (Dutch oven) and fry the onion and carrot over medium heat with a ...

In a bowl, mix the minced beef with the cold sweated onion and ... Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan. Add the sliced onion and the crushed garlic ...

A new cookbook is celebrating the traditional recipes and ingredients of Eastern European cooking. Alissa Timoshkina wrote ...

They were fabulous – beef and pork meatballs flavoured with cinnamon and piment d’Espelette in an exquisite tomato sauce with green ... wet to form into balls. Roll the balls in flour to ...

Already a mouth-watering addition to mounds of pasta and toasted hoagie rolls ... you'll just need sauce ingredients. You'll need onion, garlic, red pepper flakes, tomato paste, whole peeled ...

And you’ll find this in every Chinese takeaway but you'll never guess Gok's two secret ingredients for making his delicious beef in OK sauce - tomato ketchup and brown sauce! He's in the kitchen ...

Place the pork, beef and caramelised onion chutney in a large bowl. Season with salt. Mix well with your hands until thoroughly combined. Take small amounts of the mixture and roll into 24 equal ...

Shape beef into 4 to 6 (1-inch thick ... Cook, stirring often, until fragrant, about 7 minutes. Add wine and tomato sauce. Simmer, uncovered, until flavors meld, about 10 minutes.

Gino says the secret of his mother’s meatballs is very simple – always use two types of mincemeat for texture and flavour (in this case pork and beef) and keep the tomato sauce simple ...