Lunch

Pide bolognese

Pide bologneseWoman's Day
4
25M
35M
1H

Ingredients

Bolognese sauce
Pide

Method

1.In a large bowl, combine flour, yeast, sugar and salt. Make a well in the centre; add water and oil. Using a round-bladed knife in a cutting motion, mix until a soft dough forms. Turn dough onto a well-floured surface; knead 4-5 minutes, until smooth. Roll into a ball, place in an oiled bowl; turn to coat. Cover with plastic wrap; set aside in a warm place 1 hour or until doubled in size.
2.Meanwhile, make bolognese sauce: heat oil in a large pan on medium-high. Add onion, carrot and celery. Cook, stirring, 5 minutes, until tender and lightly browned. Add mince and pancetta. Cook, stirring to break up any lumps, 5 minutes, until browned.
3.Add wine; bring to boil. Stir in beef stock and tomato paste, until well combined. Season to taste. Bring to boil, then reduce heat to low. Simmer, stirring occasionally, 20 minutes, until sauce thickens. Set aside, to cool.
4.Preheat oven to very hot, 220°C. Line an oven tray with baking paper.
5.After 1 hour, knock down dough and divide into 4 equal portions. Roll each piece of dough into a 15 x 30cm oval shape. Spoon 1 cup bolognese sauce down the centre of each, leaving a 2cm border at each end. Fold in sides to enclose filling slightly, leaving an opening down the centre. Pinch sides of dough and fold over ends to seal. Place on tray.
6.Bake 12-15 minutes, until golden brown and crisp.
7.Meanwhile, in a small bowl, stir yoghurt, half mint and zest together. Season to taste. Serve warm pide with dollops of yoghurt mixture sprinkled with remaining mint.

Related stories