BEEF BOLOGNESE
Serves four to five
- 500 g EMH ground beef
- 2 onions
- 1 medium carrot
- 1 celery stalk
- 2 rosemary sprigs
- cold-pressed olive oil
- 50 ml milk
- 150 ml red wine
- 500 ml tomato puree
- 400 g crushed tomatoes
- salt
- freshly ground black pepper
Peel the onions and finely chop together with the carrots, celery and rosemary. Heat oil in a pan, add the vegetables and saut lightly. Add the ground beef and brown. Then add the milk, bring to a simmer, season with salt and pepper and pour in the wine, cook off the alcohol. Add the crushed tomatoes and tomato puree. Cover and let simmer on low heat for about an hour.
Serve with cooked spaghetti.
OPEN SANDWICH WITH GROUND BEEF AND PATE
Serves four
- 500 g EMH ground beef
- EMH beef liver pate
- a piece of ginger
- 3 garlic cloves
- 3–4 tbsp fish sauce
- juice of 1 lime
- salt
- freshly ground black pepper
- cold-pressed olive oil
- 4 carrots
- red wine vinegar
- 1/2 long cucumber
- radishes
- mung bean sprouts
- 2 avocados
- mint and basil leaves
- 4 slices of sourdough bread
Peel the garlic and ginger and grate finely. Grate the carrots or draw long ribbons with a vegetable peeler, place in a bowl, add a few tbsp of vinegar, season with sugar and salt, mix well and set aside. Heat oil in a pan, fry the ground beef, add the ginger and garlic, season with salt, pepper, fish sauce and lime juice. Once the beef has cooled, chop the basil and mint leaves and stir through. Slice the cucumber and radishes. Halve the avocados, scoop out the flesh, mash with a fork and season with salt. Lightly toast the bread slices. Spread the pate on the toast first, then the avocado. Top with marinated carrots, ground beef, cucumber, radish and sprouts. Serve immediately.
BEEF AND LENTIL SOUP WITH TOMATOES
Serves six
- 1 large onion
- 2 celery stalks
- 1 carrot
- 1 tbsp tomato paste
- cold-pressed olive oil
- 500 g EMH ground beef
- salt
- freshly ground black pepper
- 150 g green lentils
- 120 g bell pepper
- 1 tin (400 g) peeled tomatoes
- 2 bay leaves
- at least 1.5 l home-made beef stock (adjust for desired thickness)
- chilli flakes
- basil leaves
Peel the onion and dice together with the celery and carrot into small cubes. Heat oil in a pot, add the chopped vegetables and fry. Add the tomato paste and half of the ground beef, cook until the meat is browned. Season with salt, pepper and chilli flakes. Chop the tomatoes and bell pepper, add to the pot together with the lentils. Tuck in the bay leaves, pour in the stock and simmer until the lentils are tender. Meanwhile, brown the remaining ground beef in a pan and season. To serve, top with the ground beef and basil leaves.
MEATBALLS WITH SMOKED CHEESE AND BACON
16 meatballs / serves 8
- 1 kg EMH ground beef
- 80 g breadcrumbs, plus more for rolling
- 250 ml milk
- 3 onions
- 3 garlic cloves
- 1 pack EMH cold-smoked bacon
- 2 eggs
- a bunch of flat-leaf parsley
- 200 g smoked cheese
- salt
- freshly ground black pepper
sauce:
- 3 onions
- 6 garlic cloves
- 2 celery stalks
- cold-pressed olive oil
- 250 ml red wine
- 3 tins (400 g each) peeled tomatoes
- 100 ml BBQ sauce
- chilli flakes or chopped chilli (optional)
- salt
- freshly ground pepper
- a large bunch of basil
Peel the onions and garlic. Chop the amount needed for the meatballs and place in a bowl. For the sauce, finely chop the onion and garlic together with the celery. Heat oil in a pan and fry the vegetables, season with salt and pepper, add the wine and let the alcohol evaporate. Then add the tomatoes, chilli and BBQ sauce, stir through and try to break the tomatoes down a little with a wooden spoon. Cover and simmer on low heat for at least 30 minutes.
Meanwhile, prepare the meatballs. Fry the bacon strips until crispy and place on kitchen paper to drain. Add the breadcrumbs to the onion and garlic in the bowl, pour in the milk and stir. Season with salt and pepper. Finely chop the parsley, lightly beat the eggs and crumble the bacon into smaller pieces. Add everything to the onion mixture and mix thoroughly. Finally, add the ground beef and fold in gently with a spatula. Avoid over-mixing or the meatballs will be too dense. Sprinkle breadcrumbs on a plate. Cut the cheese into 16 even pieces. Wet your hands under cold water, form the balls, push a piece of cheese into the centre of each, then roll in breadcrumbs. Fry in batches in a pan until golden on all sides. Transfer the meatballs to the tomato sauce and simmer on low heat for about 40 minutes. Chop the basil and gently fold into the sauce. Serve the meatballs with orzo, for example.
EMH NAKED BURGER
Serves four
- 800 g EMH ground beef
- salt
- freshly ground black pepper
salad:
- 8 leaves of frillice lettuce
- 1 long cucumber
- 4 medium tomatoes
- a large handful of mixed olives
- 150 g feta cheese
- 8 marinated pepperoni peppers
- 1 medium red onion
- a handful of small horseradish leaves
- a handful of wood sorrel
- a handful of duckweed
- cold-pressed olive oil
Peel the onion and slice into thin rings. Chop the cucumber and tomato as you like. Combine the onion, olives, pepperoni, cucumber and tomato in a bowl, season with salt and drizzle with olive oil. Set aside to marinate. Meanwhile, shape the ground beef into patties and season both sides with salt. Grill to your preferred doneness and season with pepper.
Arrange lettuce leaves on a plate, place a burger patty on top. Toss the micro-green mixture into the salad and pile onto the patty, crumble feta over the top, drizzle lightly with olive oil and serve immediately!
