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Ragu Calzone

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The word calzone comes from the Italian for trouser leg or stocking- possibly because we fill them, like a stocking, or possibly because you can eat them on the move. This ragu calzone is undoubtedly delicious but maybe one you want to grab a knife and fork and sit down with instead! Or at the very least, don’t wear a white tee shirt!

1

Put the bacon lardons into a cold pan over a medium low heat and allow the fat to render out for around 10-15 minutes. Stirring occasionally.

2

Add the diced veg, a little splash of olive oil and season lightly. Add the bay and rosemary and continue to cook the veg, stirring often, until softened, about 12-15 minutes.

3

Add the beef mince and season again. Continue to cook, stirring regularly until the meat has begun to brown- about 8-10 minutes.

4

Add the tomato puree and cook out until everything is brick coloured- about 4-5 minutes.

5

Add the white wine and turn the heat up to medium high- we want the wine to deglaze the pan and pull off that beautiful fond that is getting stuck to the bottom of the pan, so use a wooden spoon to scrape this away and into the mix.

6

Once the wine has almost completely reduced, add the milk and allow to reduce down to almost nothing as well.

7

Add the tinned tomatoes and break them up with a spoon before adding about 300g of water or stock. Stir to combine and check the seasoning again.

8

Bring to a simmer before adding the basil and parmesan rind and leave to blip away for at least 2 hours, topping up with stock or water as needed.

9

Remove the parmesan ring and herbs, give the seasoning one final check and leave to cool completely- we want the ragu to be fridge cold before filling our calzone.

10

To make the calzone, open up a 230-250g Neapolitan dough ball into a pizza skin- slightly smaller than you would for a pizza as we don’t want it too thin!

11

Spoon in a line of ragu across the centre- around 4-5 tbsp, and top with a couple of basil leaves and mozzarella. Make sure to leave border of around 4cm around the outside.

12

Fold the dough over towards you and use the butt end of a pizza wheel to stick the dough together all the way round- it should look like a classic calzone or Cornish pasty at this point!

13

Cut the excess dough away from the crimped edge so you’re left with a beautiful looking sealed parcel and pierce the top 2 or 3 times with a skewer to allow the steam to escape.

14

Turn a preheated, hot Roccbox flame down to its lowest setting before popping the calzone onto a floured peel and launching into the front third of the oven.

15

Bake for 2 1/2 – 3 minutes rotating and turning as required.

16

When the calzone comes out the oven, grate over a little parmesan and get stuck in!

Serves
4-6
Oven Temp.
350°C
Ingredients
For the ragu;
  • 6 Rashers Streaky Bacon, cut into lardons
  • 1 Red Onion, finely diced
  • 1 Garlic Clove, chopped
  • 1 Carrot, peeled and finely diced
  • 2 Celery Sticks, finely diced
  • 1 Tbsp Celery Leaves, chopped
  • 1 Bay Leaf
  • 1 Sprig Rosemary
  • 500g Beef Mince
  • 1/2 Tbsp Tomato Puree
  • 90ml Whole Milk
  • 250ml White Wine
  • 1 x 400g Tin Peeled Plum Tomatoes
  • 3-4 Basil Sprigs
  • Parmesan Rind (if available)
For the calzone;
  • Neapolitan Dough Balls
  • Mozzarella
  • Basil Leaves
  • Grated Parmesan
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