Trapizzino with Slow-cooked Beef Ragu

Ingredients

• For the pizza dough: For the pizza dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the beef ragu: For the beef ragu:
• 1 pound (450g) beef chuck roast, cut into small cubes 1 pound (450g) beef chuck roast, cut into small cubes
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 can (14 ounces) crushed tomatoes 1 can (14 ounces) crushed tomatoes
• 1/2 cup (120ml) beef broth 1/2 cup (120ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• For serving: For serving:
• Fresh basil leaves Fresh basil leaves
• Grated Parmesan cheese Grated Parmesan cheese

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. 3.
   Mix the ingredients until a dough forms, then transfer it to a floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Meanwhile, heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened.
6. 6.
   Add the beef cubes to the pot and cook until browned on all sides.
7. 7.
   Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, dried basil, dried thyme, salt, and pepper. Bring to a simmer, then reduce the heat to low, cover, and let it cook for 2-3 hours until the beef is tender and the flavors are well combined.
8. 8.
   Preheat the oven to 200°C (400°F).
9. 9.
   Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a thin oval shape.
10. 10.
    Place a spoonful of the beef ragu in the center of each dough oval. Fold the dough over the filling to create a triangular pocket, sealing the edges.
11. 11.
    Transfer the trapizzini to a baking sheet lined with parchment paper and bake for 15-20 minutes until golden brown.
12. 12.
    Remove from the oven and let them cool slightly. Serve the trapizzini garnished with fresh basil leaves and grated Parmesan cheese.

Treat your ingredients with care...

• Beef — For the most tender and flavorful beef, choose a well-marbled cut like chuck roast. Slow cooking will help break down the tough fibers and result in melt-in-your-mouth meat.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes to ensure a rich and vibrant flavor in the ragu.
• Pizza dough — Kneading the dough thoroughly and allowing it to rise properly will result in a light and airy texture for the trapizzini pockets.
• Herbs and spices — Feel free to adjust the amount of herbs and spices according to your taste preferences. Adding a pinch of red pepper flakes can also add a subtle kick to the ragu.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and texture.

Tips & Tricks

• To save time, you can prepare the beef ragu in advance and store it in the refrigerator for up to 3 days. This allows the flavors to develop even further.
• If you prefer a vegetarian option, you can substitute the beef with mushrooms or lentils to create a delicious meat-free ragu.
• Experiment with different fillings such as chicken, pork, or even vegetarian options to create a variety of trapizzini.
• Serve the trapizzini with a side of fresh salad or roasted vegetables for a complete meal.
• If you don't have time to make the pizza dough from scratch, store-bought pizza dough can be used as a convenient alternative.

Serving advice

Serve the Trapizzino with Slow-cooked Beef Ragu as a main course accompanied by a fresh green salad or roasted vegetables. It can also be enjoyed as a delightful snack or appetizer during gatherings or parties.

Presentation advice

Arrange the trapizzini on a platter, showcasing their golden-brown crusts and triangular shape. Garnish with fresh basil leaves and sprinkle grated Parmesan cheese on top for an inviting and appetizing presentation.