Beef Ragu Stromboli
with Marinara Dip and Side Salad
Fresh pizza dough rolled up with a savoury beef ragu puts a new spin on pizza night! This delicious roll-up needs nothing more than a fresh mixed green salad, alongside.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
369 mL
Crushed Tomatoes
1 unit(s)
Shallot
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
4.3 g
Italian Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
2 unit(s)
Garlic, cloves
56 g
Spring Mix
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 unit(s)
Sweet Bell Pepper
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add beef and peppers to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Meanwhile, peel, then mince or grate garlic.
- When beef is done, carefully drain and discard excess fat from pan.
- Add tomato sauce base, garlic and half the Italian seasoning to the pan. Cook for 30 seconds, stirring often, until fragrant.
- Add crushed tomatoes and 1/2 cup (1 cup) water. Bring to simmer, then reduce heat to medium low. Cook for 10-12 min, stirring occasionally, until sauce is slightly thickened. Season with salt and pepper.
- Using oiled hands, stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.) Let dough rest in a warm place for 8-10 min.
- Meanwhile, peel, then finely chop shallot.
- To a large bowl, add shallot, vinegar, remaining Italian Seasoning, 1/2 tsp (1 tsp) sugar and 1 tbsp oil. Set aside.
- When ragu is done, with oiled hands, stretch dough again into a large 9x13 rectangle. (NOTE: The dough should now hold its shape.)
- Using slotted spoon, top dough evenly with beef from ragu. Top with mozzarella.
- Slowly roll one long end tightly over the filling, making sure the seam is on the bottom. (TIP: If things get sticky, just re-oil your hands!)
- Pinch the ends, then tuck under the roll.
- Brush top with remaining 1/2 tbsp (1 tbsp) oil, then cut three slits into the top.
- Bake stromboli in the middle of the oven until golden-brown and crisp, 18-25 min. (NOTE: For 4 ppl, bake strombolis in the middle and top of the oven, rotating sheets halfway through.)
- Remove from oven. Let cool slightly on the baking sheet, 5 min.
- While stomboli is resting, to bowl with dressing, add spring mix. Season with salt and pepper, then toss to coat.
- Using a serrated knife, slice stromboli into 8 equal pieces.
- Divide salad and stromboli between plates.
- Serve remaining sauce alongside for dipping.
