Italian Bolognese sauce is known worldwide. It is used to make pasta, but can be used in a number of other dishes. For example, in pizza. Its aroma and taste will immediately strike lovers of meat and vegetables. And most importantly, this sauce is very easy to prepare. Today we will tell you about how to cook real Italian Bolognese pizza at home to the delight of ourselves, loved ones and guests.
Bolognese sauce
This pasta meat sauce was created a long time ago in northern Italy in the town of Bologna. The local cooks managed to find the perfect ratio of ingredients for the preparation of this original stew. Traditionally, several types of meat go to the sauce at once - pork, beef and pancetta bacon, as well as vegetables (carrots, onions, celery, tomatoes) and additives - milk, dry white wine and meat broth. Contemporaries, of course, simplified the classic mix, but the taste did not get any worse. Therefore, we offer a simple Bolognese pizza recipe. If you are not a professional pizza maker, do not worry - even the most inexperienced housewife will cope with the preparation.
Cooking dough
This version of yeast-free yeast dough is ideal for making Bolognese pizza. The dough is thin and crispy - just lick your fingers. In order to make the dish as authentic as possible, we do not recommend trying to make a starter or use ordinary wheat flour on your own. The intrigue is to find real Italian ingredients. They, by the way, are sold in almost every supermarket and are not as expensive as they might seem.
Great for baking pizza Bolognese special flour Pizza Napoletana. Take a pound of such flour, pour it into a large cup, add thirty grams of special dry sourdough for pizza (also sold) and mix. Then we begin to inject 150 milliliters of water and three times less olive oil, kneading the dough. In the process, you will understand if there is enough liquid or not - the dough should turn out elastic, but airy. When you achieve the desired consistency, roll it into a ball, cover with cling film and put in a warm place for half an hour.
Cooking stuffing
For pizza Bolognese, you need to responsibly prepare the sauce itself. To do this, take 400 grams of ground beef and mince and pass it through a meat grinder with raw smoked bacon. If you find a pancetta in the store, it will be just wonderful.
We send the minced meat to a stewpan with a thick bottom, poured with olive oil, and begin to fry it over medium heat. In another pan, fry the grated carrots, diced large onion and a couple of celery stalks. When the vegetables are softened, they can be sent to meat. After mixing thoroughly, add a little white wine, cream and a couple of tablespoons of tomato paste to the stewpan. Someone puts ketchup, someone likes to blanch tomatoes and chop them with a blender - that's a matter of taste.
When all the ingredients are together, you can salt, pepper, add Provencal herbs and ground garlic. And then we send a container with yummy to languish in the oven for 1.5-2 hours at a temperature of 150 ° C.
Picking pizza
Having rolled the dough into a neat circle, evenly spread the sauce, leaving 3-5 cm along the edges. Cut the mozzarella into strips and lay it around the edges, after which we turn the dough, wrapping the cheese. Put a few more pieces of mozzarella on top of the sauce and send the pizza to the preheated oven. When the dough is lightly browned and the cheese melts, you can start the meal.
If you have increased salivation from a photo of a Bolognese pizza recipe, then do not put off its preparation in a long box. Be sure to cook it next weekend.