Name: Mom’s Pasta Bolognese Calzone
Yield: Makes five 6-inch calzoni Serves 5
Cuisine: Italy
Ingredients: ¼ teaspoon dried oregano; 3 oz canned tomato soup; Semolina or all-purpose flour, for rolling; 1 teaspoon sweet chile sauce or pinch of dried chile flakes; 1 tablespoon chopped fresh flat-leaf (Italian) parsley; ¼ cup chicken broth; 1 teaspoon tomato ketchup; Sea salt and freshly ground black pepper; 3 oz dried macaroni, cooked; 5 × 3-oz pizza doughs; 1 tablespoon olive oil; 1 garlic clove, finely chopped; 9 oz ground beef; ¼ cup red wine (shiraz is good); 1 egg, beaten; ¼ onion, finely chopped; ¾ cup finely grated parmesan cheese, + extra 5 tablespoons; 1 teaspoon tomato paste

Preparation info

Makes five 6 inch calzoni Serves
5

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

My mom was an adventurous cook, which is where my love of food comes from. She would cook Asian food before it was cool, and was quite handy at grilling a steak, but mom’s real secret weapon in the kitchen was her spaghetti bolognese. The next day, if there were any leftovers, we would put it inside a couple of pieces of bread and stick it in the toasted sandwich maker to make the best toasted sandwich. And now, a calzone.