Make it. It is easy and way better ( and healthier) than anything you can buy. And it freezes well.
Ingredients
large Onion
2-3 Celery stalks
2-3 Carrots
Pancetta ( chopped)
Sweet Sausage 3-4
Brasciole ( optional- see below)
Ground beef ( or some inexpensive cuts of steak)
Processed paste tomatoes or canned tomatoes ( whole organic) see notes below
Basil or other herbs
Salt
Pepper
Chili paste ( optional)
Red wine
Basic Meat Sauce
Finely chop an onion, a few carrots and stalks of celery. Sauté pancetta until it is light brown much of the fat melts.Add your onions, then the celery and carrot. In a sauté pan, brown some sweet Italian sausage. We make our own, but buy the best you can. We prefer the sausage without fennel. Italian shops that make their own often have this option. Alternative: you can buy some ground pork, add a cup of wine per pound- red or white- and chopped garlic, salt and pepper, and let it marinate overnight. Then sauté that. When it is browned, remove the casing from some of the sausage, and slice the remaining sausage. Add to pot. Note: if you can get some Italian beef rolls ( brasciole), brown them and add them. It’s awesome!Add some ground beef to pot. You may also brown some steaks and add to the pot. After they cook for 2 hours, chop them up and put them back in. Add a cup or so of red wine once the meat is browned. Have one yourself- you’ve been working hard. Deglaze your sauté pan. Add to pot. Process your tomatoes to whatever consistency you like. Here I am using canned, organic whole tomatoes. I will add some of my own paste tomatoes I’ve put through my tomato processor. You may also add some crushed tomatoes. Fire- roasted tomatoes add a nice flavor. I add some chili paste, a piece of parmigiana rind, and lots of pepper. Maybe some pepper flakes. Add kosher salt. Let it slowly simmer, uncovered, for about three hours. Adjust your salt and pepper. It will thicken. Add your chopped basil. I sometimes add some fresh thyme, and/ or dried oregano flakes. Experiment- find out what you like best and make it your own. You really can’t make it taste badly. Have an Italian red with your pasta. The sauce cries out for these wines. Each is made better by its partner. A Chianti or other Sangiovese wine will be great, as well as a Nebbiolo wine. This particular wine is a Montepulciano wine from le Marche. I had it at the winery. Freaking awesome. Can’t get this producer here, but you may find a Rosso Conero, or its little brother, Rosso Piceno. My wine notes can be found on the website “Delectable”.
This makes 2 twelve inch pizza, 2-3 people. You will need at least 24 hours to refrigerate the dough.
Ingredients:
16.5 oz 00 flour
1t sugar
1/2t yeast
1 1/3 cup ice water.
1 1/2 T salt
1 T vegetable oil
In a food processor, blend the flour, yeast, and sugar.
Slowly add the water while the processor is running. You can add slightly more water if necessary. Once it comes together like dough, Let it sit for 10 minutes so it can continue to absorb the water.
Add the salt and oil, and run processor for 45 seconds to a minute.
Oil your counter. Kneed for a minute. It will be a sticky dough, but the oil will make it easy to handle.
Put on a bowl, cover tightly with plastic wrap, and keep in refrigerator for 24-72 hours.
About 1-2 hours before you plan on making the pizza, remove from the refrigerator, cut in half, and place in two lightly oiled bowls. Cover. as it comes to room temperature, it will increase in size and become easier to stretch.
Pre- heat oven to 550 or as high as it goes. Place baking steel ( or stone) on top wrack. Once it comes together temperature, wait another 30 minutes before you put a pizza in the oven.
On a floured surface, flatten stretch, and roll out the dough into a 12 inch round. Place on a pizza board coated with cornmeal, semolina flour, or flour ( so it slides). Be sure the middle is very thin. Put toppings on quickly and immediately slide into oven. Cook approximately 9-12 minutes.
La cucina di famiglia 