Steps

1. Add butter and olive oil to a pot over medium heat
2. As soon as the butter melts, stir in the diced onions, celery and carrots. Throw in a pinch of salt to draw out the water. Cook that stirring until the vegetables turn translucent
3. Add the ground beef and cook for around 5 minutes stirring constantly breaking up that beef with a wooden spoon as you stir.
4. When the beef is broken down to crumbles add the seasoning (salt, black pepper, cayenne, nutmeg). Stir in the seasoning well
5. Stir in the milk and let it come up to a simmer and cook that until most of the milk evaporates
6. Add the white wine and raise the heat to medium high, bring it to a simmer and cook it stirring until most of the wine is evaporated and you're back at a meat paste consistancy
7. Crush the tomatoes in a bowl and pour into the pot. Add a couple of cups of water. Let the mixture come up to a simmer, give a stir and reduce the heat to low (adjust to maintain a very gentle simmer). Simmer gently for 4-6 hours or until it cooks down to a thick sauce (at least 3 hours) and you can skim any fat that floats on the surface.
8. Turn off the heat and taste to adjust the seasoning. Serve with your favorite pasta (Rigatoni suggested)

Steps

1. Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
2. Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
3. Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
4. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
5. Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.

Steps

peel and dice the onion and garlic and chop up the chilli, keeping the seeds in.
fry them all in a hot deep pan with the oil for a few minutes.
sprinkle the cumin, salt and pepper over the steak and add the hot pan and fry for a few minutes until the meat is browned all over.
add the red wine and cinnamon stick to the pan and let the red wine reduce completely.
pour in the tomatoes and the stock and let it simmer for about a 2 hours.
peel the parsnips, swede, turnips and carrot and hack them up into thumb-sized pieces, then put into a large pan and cover with cold salted water.
simmer for 20 minutes, until the vegetables have softened, then drain.
deseed the vegetables and butter roughly with a fork so they are just squashed but not smooth.
deseed the pepper and slice into a dice and add to the chilli after 2 hours with the drained kidney beans and let it cook for another 30 minutes so that the meat is tender.
chop the coriander and mix in with the smashed roots.
serve a portion of the rots with the chunky chilli on top and a dollop of sour cream to finish.

Steps

1. soak the beans in water overnight, poach 10-15 min and drain
2. mix the meat, spices, sauce and shape into balls, cut the shank to small pieces if using the shank
3. fry the meat balls/shank in oil, add the tomato sauce and cook 10-15 min
4. add the beans and water to cover everything. simmer for 30 min or until beans are tender
5. fry the garlic and corriander in a bit of olive oil
6. add the fried garlic to the beans and simmer 5 min