↓Deutsch
Franconian Schäufele is something completely different than the better-known Baden Schäufele. The Baden Schäufele is the thicker part of the deboned pork shoulder, cured and smoked like kassler. In Franconia, the pork shoulder with bone and rind is simply sawn into portions. And let's be honest, it's just a portion-sized pork crust roast. But it has the advantage that the preparation does not take several hours. The result should...
↓Deutsch
The beef roast in red wine is a German-French combination, which probably originates from the Boeuf bourguignon. As our French neighbors are no friends of so large roasts, the meat is cut into large pieces, while we Germans prefer the whole roast. 2 servings Ingredients:
600 g beef roast from neck, shoulder or leg
3 tablespoons oil
salt
pepper
½ bunch greens (carrot, celery, leek), diced
1 onion in strips
1 tablespoon tomato...
↓Deutsch
Almost all over the world this is known as either ragù bolognese or sauce bolognese, preferably with spaghetti. The Bologna Chamber of Commerce has a fixed recipe for this, but hardly anyone follows it. I've seen the most adventurous constructions with mixed minced meat, minced poultry, vegetarian with lentils and whatever else I know. Minced meat is fried, mixed with tomatoes and boiled for 30 minutes. This is then called sauce...