Neapolitan ragù

Ragù Is not just a sauce, it is the perfect representation of the love and care that Italians have for food: it takes several hours to make it and it needs stirring regularly, but the result will pay everything off, I promise!


  • Beef ribs, 700g
  • Pork ribs, 350g
  • Pork sausage, 350g
  • White onion, 1
  • Olive oil
  • Salt
  • Pepper
  • Red wine half a glass
  • Tomato sauce 700g


  1. Peel and cut the onion
  2. Warm some oil in a pan and add the onion
  3. When the onion is clear turn the heat off
  4. Cut the beef and remove the fatty bits
  5. Cut the beef, the pork and the sausage in pieces and add them to the pan
  6. Turn the heat on and let the meat cook for 10 minutes at low temperature
  7. Add the wine and let it evaporate
  8. Add the tomato sauce
  9. Add 2 glasses of water
  10. Add salt and pepper
  11. Let everything cook for 5 hours at very low temperature
  12. If you want (this is not part of the traditional recipe but I love it) after 4 hours add some frozen peas, they give some colour and their sweetness matches well with these flavours


Beef stroganoff

This is one of my favourite recipes, it combines so many flavours and the result is amazing! I know this is not the traditional recipe, but this the version I created after hundreds of attempts and I love it 🙂


  • Diced beef, 450g
  • Chestnut mushrooms, 300g
  • Creme fraiche 120 ml
  • Sour cream 120 ml
  • Paprika a table spoon
  • Beef stock 120 ml
  • White onion, 1
  • Marsala wine, half a glass
  • Oil, one tablespoon
  • Butter, one tablespoon
  • Salt
  • Pepper
  • Parsley


  1. Cut the onion finely
  2. Put the oil and the butter in a pan and heat it
  3. Add the onions
  4. Add just a little bit of water, so that the onions become soft and clear
  5. Wash and chop the the mushrooms
  6. Add the mushrooms to the pan
  7. Let the mushrooms and onions cook for 5-6 minutes
  8. Add salt and pepper
  9. Take the vegetables off the pan
  10. Boil the beef stock
  11. Put the beef in the pan and let it brown on all sides, for just a few minutes
  12. Add the marsala and let it evaporates
  13. Add the beef stock
  14. Add the mushrooms and let everything cook for 5 minutes
  15. Add salt and pepper if needed
  16. Turn the heat off and add the creme fraiche and sour cream
  17. Add some parsley

I always have it with rice, but I think potatoes are acceptable too

Done!!! Love it 🙂

Beef stew with vegetables

Winter for me is slow cooking, lots of vegetables and a warm, nice stew!

This recipe takes quite a long time but it is absolutely manageable, you only need to stir it from time to time. I always make it when the weather is not great and I want to spend some time at home 🙂


  • Diced beef, 400g
  • Frozen peas, 200g
  • Carrot, 1
  • Celery, 1 stick
  • Mushrooms, 200g
  • White onion, 1
  • Oil
  • Salt
  • Pepper
  • White wine, 40ml
  • Vegetable stock 500ml


  1. Cut the onion, carrot, celery very finely
  2. Boil the vegetable stock
  3. Heat the oil and add the meat
  4. Leave the meat a couple of minutes, turn it all the time until all sides are brown
  5. Add the wine and keep stirring until it evaporates
  6. Add the vegetables you cut in step 1
  7. Leave them to cook for 5 minutes
  8. Add the vegetable stock
  9. Add salt and pepper as you like
  10. Leave everything to cook for at least 2 hours at a low temperature
  11. Cut the mushrooms
  12. Add the peas and mushrooms to the stew
  13. Leave it to cook for another hour
  14. When the beef is very very tender, you can turn the heat off.

Your stew is ready!