1 tsp fine sea salt
¾ tsp active dry yeast
1 tsp extra-virgin olive oil
150g 00 flour*
150g all-purpose flour
*Can substitute with bread flour.
1 tsp sugar
1 tsp mixed herbs
1 tsp coriander
1 tbsp vegetable oil
4 tbsp butter
½ cup onions (chopped)
1 ½ cups chopped tomatoes
1 small tin tomato paste
500g lean ground beef
salt (to taste)
black pepper, freshly ground
2 cups cheddar cheese (grated)
Combine the flours and salt in a large mixing bowl. In a smaller bowl, mix together a cup (200g) lukewarm tap water, the yeast and olive oil, then pour it into flour mixture.
Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. After resting the dough knead it for 3 minutes. Cut into 2 equal pieces and shape each into a ball.
Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature.
While you wait for the dough, put the oil, 3 tablespoons butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
Add the ground beef, a large pinch of salt and a few grindings of black pepper.
Cook the beef while crumbling it with a fork until the beef has lost its red colour, then add the spices.
Add the tomato and tomato paste and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
Cook uncovered for 30 minutes, stirring from time to time.
Preheat your oven to 220°C.
Once your dough is ready, place each ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Use a rolling pin to even the dough out and an assortment of sized cutters.
Top with your bolognaise mixture and 2 cups grated cheddar cheese and bake in the oven for 10 minutes or until the crust is golden brown.
Cooks in: 5 hours
Pairs well with Offspring Cape Red Blend.