Pork + Beef recipes (18)

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Anna's Amazing Goulash

Recipe by: Anna

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I made this up one day. It takes a lot of work, but makes a lot of stew, and the leftovers just taste better and better each time you try it.

Anne's homemade fresh chorizo

Recipe by: ANNEK85925

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This fresh chorizo is delicious, easy to make and way better than shop bought. I keep some in the freezer at all times for a quick and easy breakfast with scrambled eggs and cheese. Enjoy!

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Baked Three Meat Cannelloni

Recipe by: Holly

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This hearty and delicious dish is best made with fresh pasta. You can substitute 500g of cannelloni cooked according to packet directions, then proceed as directed.

Beef and pork meatballs in a caper sauce

Recipe by: Brenda Houghton

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Anchovies, lemon and parsley turn choice cuts of meat into delicious meatballs, given extra piquancy with a caper sauce. Try serving with some rice and a mixed-leaf salad.

Cajun spiced meatballs

Recipe by: Jan Cutler

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These easy beef or pork meatballs are a welcome addition to any meal. Try serving with a fresh tomato and onion salsa and pasta or oven-baked potato wedges (see footnote), if you have time. Put these on the top shelf of the oven before starting the meatballs, and they will be ready by the time the meatballs are cooked.

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Easy Bolognese with Prosciutto

Recipe by: angelic

Reviews(2)

Prosciutto gives a distinctive flavour to this easy Bolognese sauce. Serve with your favourite pasta.

Frikadeller (Danish meatballs)

Recipe by: Marigat

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This recipe comes straight from my mother-in-law in Denmark. It's a little labour-intensive, but once you get the hang of it, you'll be addicted! Serve warm with a brown sauce, small red boiled potatoes and sweet and sour cabbage. Better still, double the batch and have enough the next day to slice and place on toast with mayonnaise (open-faced, of course, the Scandinavian way)!

Keftedes (Greek meatballs)

Recipe by: Diana

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Keftedes are economical, versatile and - above all - unbelievably tasty! These meatballs are baked instead of fried, but still get nice and crispy. Read my tips below for how to serve them as nibbles or make great use of leftovers.

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Mary's Cornish Pasties

Recipe by: Mary Mrotek

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The Cornish Pasties made with the lard are the best. It makes the pastry and the rest of the pie taste great. Here is the recipe that I grew up with and is the best pastie you will ever eat.

Meat Pie (Tourtière)

Recipe by: SWIZZLESTICKS

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This is a recipe that my grandmother has passed on to the family. It is a very tasty and filling meat pie that originates from Quebec. It can be gobbled up for dinner or frozen and used at a later date.

Ragù alla Bolognese

Recipe by: Mike Oxsolong

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This is my version. Veal, beef, pork and pancetta are simmered slowly in this authentic, rich pasta sauce. Great with pappardelle.

Ragù Bolognese

Recipe by: MARBALET

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This is not your ordinary 'spag bol' - this recipe comes straight from Bologna. One unusual characteristic of this sauce is that there is no garlic in it, but there is a hint of ground nutmeg. Serve over pasta.

Sausage Meatballs and Macaroni

Recipe by: martin_pain

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Not the most attractive dish to look at, but these are probably the tastiest meatballs I've ever had. It's a bit fiddly to make, but well worth the effort if you are wanting to feed a lot of people

Sausage Stovers

Recipe by: superpop

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This was a quick & simple meal my Mother in Law used to prepare,she came from Scotland near Oban and was a regular meal for the Family,cheap and very filling. When preparing do not add more than the amount of water stated, as a rule of the thumb,it should only cover 1/4 of the contents

Spinach-stuffed meatloaf

Recipe by: Azmina Govindji

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Vegetables and oats make this meatloaf wonderfully moist and light. When sliced, the creamy spinach layer is revealed in a pretty spiral. Serve with roasted mixed vegetables such as new potatoes in their skins, courgettes and red onions.

Steak and Kidney Pie with Bacon and Mushrooms

Recipe by: Nat P

Reviews(1)

A delicious steak and kidney pie including bacon, mushrooms and red wine. Excellent winter fare.

Tagliatelle with meatballs

Recipe by: Norma MacMillan

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This is a variation of the ever-popular spaghetti bolognese and is sure to become just as well-loved. The little meatballs have aubergine added for a modern twist, and the sauce contains all the essential flavours of a classic Italian dish. Both can be made ahead, then simply reheated when you are ready to cook the pasta.

Veal and ham pickle burgers

Recipe by: Jan Cutler

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These burgers have a wonderful moistness from breadcrumbs and an egg yolk, but the real surprise flavour is in the chutney sandwiched inside and bacon wrapped outside the burgers. Try them in wholemeal baps with extra pickles and crisp cos lettuce leaves.