BEEF RAGU AND PEA CALZONE. 27/09/14
This calzone involves just a very simple meat ragù with lots of mozzarella.
INGREDIENTS METHOD

MAKES 2 MEDIUM OR 4 SMALL CALZONE.


1 batch of basic pizza dough 
2 tbsp olive oil
2 garlic cloves, finely chopped 
300g/10½oz beef mince 
3 Italian pork sausages, removed from their skins and crumbled 
100ml/3½fl oz white wine 
1 x 400g/14oz tin plum tomatoes, drained, rinsed and chopped 
150g/5oz frozen peas 
250g/9oz mozzarella, ripped into small bits 
2 handfuls of basil

In a large frying pan, heat the olive oil over a medium heat and cook the garlic until it begins to feel sticky, then add the beef and sausage meat.

 

Season with a little salt and pepper and turn the heat up a little. Cook, stirring often, for five minutes until the meat is browned.

 

Pour in the wine, wait three minutes, then add the tomatoes, peas and a splash of water. Simmer for 20 minutes.

 

Preheat your oven to its highest setting and put two large flat trays inside to heat up.  

 

Divide the dough into two or four pieces and roll into large rounds. Place each one on a flour-dusted surface or plate. Spread the ragù evenly over the dough bases, leaving a 2cm edge. Scatter over the mozzarella and basil, then pick up one half and fold it over the other. Crimp the edges by pinching them, making sure the sauce doesn’t leak out.

 

Carefully transfer to the hot trays and place in the very hot oven for 15‑20 minutes until the surface is golden and puffed up. Eat immediately.

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BEEF RAGU AND PEA CALZONE. 27/09/14
This calzone involves just a very simple meat ragù with lots of mozzarella.
INGREDIENTS

MAKES 2 MEDIUM OR 4 SMALL CALZONE.


1 batch of basic pizza dough 
2 tbsp olive oil
2 garlic cloves, finely chopped 
300g/10½oz beef mince 
3 Italian pork sausages, removed from their skins and crumbled 
100ml/3½fl oz white wine 
1 x 400g/14oz tin plum tomatoes, drained, rinsed and chopped 
150g/5oz frozen peas 
250g/9oz mozzarella, ripped into small bits 
2 handfuls of basil

METHOD

In a large frying pan, heat the olive oil over a medium heat and cook the garlic until it begins to feel sticky, then add the beef and sausage meat.

 

Season with a little salt and pepper and turn the heat up a little. Cook, stirring often, for five minutes until the meat is browned.

 

Pour in the wine, wait three minutes, then add the tomatoes, peas and a splash of water. Simmer for 20 minutes.

 

Preheat your oven to its highest setting and put two large flat trays inside to heat up.  

 

Divide the dough into two or four pieces and roll into large rounds. Place each one on a flour-dusted surface or plate. Spread the ragù evenly over the dough bases, leaving a 2cm edge. Scatter over the mozzarella and basil, then pick up one half and fold it over the other. Crimp the edges by pinching them, making sure the sauce doesn’t leak out.

 

Carefully transfer to the hot trays and place in the very hot oven for 15‑20 minutes until the surface is golden and puffed up. Eat immediately.

YOU MAY ALSO LIKE
MUSSEL, FENNEL & TOMATO SPAGHETTI WITH PANGRATTATO. 15/02/14
VEAL ALLA MILANESE. 08/02/14
GRILLED PORK ESCALOPE WITH LEEKS AND SALSA DI ERBE. 29/03/14
CAULIFLOWER, SAFFRON, SULTANAS & PINE NUTS WITH GRILLED FISH. 24/01/14
TAGLIATELLE WITH LEMON, CREME FRAICHE AND ROCKET. 10/05/14
CAMPANELLE WITH LEEKS AND SAUSAGE. 03/05/14
QUAIL ROASTED WITH BUTTERMILK, SAGE & LEMON 07/06/14
FRIED SWEET RICOTTA RAVIOLI. 15/03/14
LAMB CHOPS WITH BROAD BEANS, PEAS AND NEW POTATOES. 21/06/14
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