Combine veal and pork shoulders, pork belly and back-fat in a chilled bowl with brandy, pistachios, herbs, garlic and ½ tsp salt, mix well, cover and refrigerate to marinate for 1 hour. 2. Meanwhile, ...

Pork & veal terrine. 500g minced pork 500g veal mince 2 cloves garlic, finely chopped 2 tsp dried sage (or 2 Tbsp chopped fresh sage) 1 1/2 tsp dried oregano (1 1/2 Tbsp fresh) ...

Spread some of the vodka sauce, enough to cover the bottom of an 8 inch square pan. Place 4 noodles on top, then layer with 1/2 of the cheese mixture and 1/2 meat mix.

3 Meaty (Red and Yellow, or just Red.) capsicums. These have to be roasted, green capsicums do not roast well. To roast capsicums cut into quarters, clean and seed, place on an oiled oven tray ...

When ready to make meatballs, in a large bowl, combine bread mixture with ground veal, ground beef and ground pork. Use your hands to mix together. Add eggs and continue mixing until everything is ...

If you want to learn how to make perfect pasta, you can't do much better than grabbing some beef and pork and whipping up some Bolognese. The Italian classic is the quintessential meat sauce, and ...