Ingredients
- 1 long loaf, 20 to 24 inches, Italian semolina bread, day old is fine
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 2 slices pancetta or bacon, chopped
- 2 pounds ground beef
- 2 cloves garlic, chopped
- 2 medium yellow onions, peeled and finely chopped
- 1 small carrot, peeled and chopped
- Coarse black pepper and coarse salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon allspice, 1/3 palm full
- 1/2 cup red wine, 1 couple of glugs
- 1/2 cup beef stock
- 1 (14-ounce) can crushed tomatoes
- Handful flat-leaf parsley, finely chopped
- 1 pound fresh smoked mozzarella, fresh mozzarella or scamorza (firmer, aged mozzarella balls) thinly sliced
- 4 handfuls grated Parmigiano or Romano
- 1 cup fresh basil, 20 leaves, shredded or torn
Directions
Heat the oven to 450 degrees F.
Split bread lengthwise then cut in half again and hollow out some of the insides of bread. Lightly crisp bread in oven, 5 to 8 minutes. Remove bread and switch broiler on.
Heat a nonstick skillet over medium-high to high heat. Add extra-virgin olive oil, 1 turn of the pan. Add the pancetta, render a minute or so, add the meat and break it up into an even layer. Let the meat caramelize 1 to 2 minutes without stirring. Break it into small bits and brown well. Add garlic, onions and carrots and season with lots of coarse pepper, some salt, Worcestershire and allspice then cook 10 minutes, stirring frequently. Add wine and scrape up pan bits. Add stock and loosen up the mixture a little. Add tomatoes and parsley and heat through, 1 to 2 minutes. Fill breads and top with a thin layer of mozzarella and a sprinkle of Parmigiano or Romano. Broil the pizzas to melt cheese. Top each pizza liberally with basil and serve (with a fork and knife).
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By blonde_at_heart1203
Maine
on August 03, 2011
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I LOVED this!! when I first read over the recipe, I was a little skeptical that my family would like it too because it's more of an authentic Italian dish. But, once made, it filled 'em up and kept 'em happy, so it worked!! I also had to adjust the recipe because I had forgotten some things at the store, but it still worked out! I think a great variation on this recipe for parties or a cocktail hour would be to slice up a skinny piece of bread, toast up the slices, top with the sauce and cheese and broil them. That way, they would be easier to eat and wouldn't require a fork and knife.
By emirickharo_129...
Pomona, 43
on June 11, 2010
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It was easy to make and my kids loved loved loved it! I love Rachel Ray.
By tfwall_756596
safford, AZ
on June 10, 2010
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Had to make couple of adjustments due to forgetful shopping and personal pref's, and just to be different ;- Drained off most of fat after hamburger browning, used 28 oz of tomatoes, added 6.25 oz can of mushroom pieces, had to use white wine.....forgot to buy red ;-, used about 2 cups of broth, cooked a little longer to thicken up, broiled close to flame so cheese got that nice brown crust on top. It was amazingly good. Leftovers are awsome too.......topped melted cheese with a little sambal olek after reheating, the vinegar and the little hot bite added a whole new dimension. May have to add some sambal to the meat mixture next time I make it.
Oh...this is very filling and makes a LOTTA food......I made for two people, half the meat mix on 1 side of bread, but now I have some awesome meat sauce for pasta this weekend lol
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