Bolognese Style Pan Pizza Food

PASTA BOLOGNESE

Steps:

• In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
• Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
• Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
• Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
• During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
• While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
• Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY

Steps:

• Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
• Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
• Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
• In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
• Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
• Cook desired pasta and toss in the bolognese.
• Top with parmesan cheese and serve.
• Enjoy!

BOLOGNESE BREAD PIZZA

Steps:

• Heat the oven to 450 degrees F.
• Split bread lengthwise then cut in half again and hollow out some of the insides of bread. Lightly crisp bread in oven, 5 to 8 minutes. Remove bread and switch broiler on.
• Heat a nonstick skillet over medium-high to high heat. Add extra-virgin olive oil, 1 turn of the pan. Add the pancetta, render a minute or so, add the meat and break it up into an even layer. Let the meat caramelize 1 to 2 minutes without stirring. Break it into small bits and brown well. Add garlic, onions and carrots and season with lots of coarse pepper, some salt, Worcestershire and allspice then cook 10 minutes, stirring frequently. Add wine and scrape up pan bits. Add stock and loosen up the mixture a little. Add tomatoes and parsley and heat through, 1 to 2 minutes. Fill breads and top with a thin layer of mozzarella and a sprinkle of Parmigiano or Romano. Broil the pizzas to melt cheese. Top each pizza liberally with basil and serve (with a fork and knife).

BOLOGNESE STYLE PAN PIZZA

Steps:

• Preheat oven to 400 degrees F. Combine Italian sausage and ground beef. Brown meat mixture in skillet over medium heat until cooked through. Add tomato sauce to meat mixture. Remove from heat.
• Brush sides and bottom of 13 x9 baking pan with olive oil. Unroll dough into pan, pressing into rectangular shape to form crust.
• Combine ricotta cheese and egg, and then spread mixture onto crust. Top with meat sauce and shredded cheese.
• Bake for 20- 25 minutes until top is golden brown. Let stand for 5 minutes before serving.

BOLOGNESE SAUCE

Steps:

• Using your hands, mix egg and minced beef.
• Heat pan and fry garlic and onion until soft and fragrant, add beef.
• Stir constantly until beef changes colour.
• Add oregano, thyme, parsley, basil, marjoram, bayleaves.
• Stir through.
• Add tomato paste and fresh tomatoes, with 1/3 of the wine.
• Mix thoroughly.
• Season with salt and pepper.
• DO NOT ADD WATER AT ALL.
• Let boil over very low heat until mixture thickens, stirring ocassionally.
• Add carrots and celery, and half of the remaining wine.
• Let boil (very low heat) until liquid is absorbed.
• Stir occasionally.
• Add the rest of the wine, tomato sauce, pinenuts and mushrooms.
• Stir until sauce thickens.
• Serving method: Boil water until it bubbles, add pasta, 1 tbsp of salt and 2 tbsp of olive oil.
• Cook for exactly 8 minutes for al-dente texture.
• Drain pasta.
• Make sure it's really drained of water.
• In a pan, heat up pasta sauce (1 serving) and toss pasta in.
• Stir quickly (1 minute) and pour onto plate.
• Sprinkle with grated mozzarella and parmesan, and a bit of parsley.
• NOTE: Sauce can be stored in small containers in the freezer to be used when needed.
• Make sure container is microwaveable, clean and dry.
• The sauce keeps for 12 months in the freezer.