Recipe: Ground Beef Roulade Pizzaiola with Fresh Tomato Sauce

GROUND BEEF ROULADE PIZZAIOLA

"This simple roulade is half the work of pizza but has the same spicy flavors. It can be doubled or tripled for big parties and stored in the freezer until needed. To cook frozen roulade, add an extra 30 minutes to the baking time."

1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 onion, minced
4 cloves garlic, minced
1 green bell pepper, diced
1 egg
2 tablespoons tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
1 1/2 teaspoons salt
1/2 pound mozzarella cheese, thinly sliced
1/4 pound salami, thinly sliced
3 tablespoons grated Parmesan cheese
Fresh Tomato Sauce (for serving, recipe follows)

Preheat oven to 350 degrees F.

In a large bowl, combine beef, pork, onion, garlic, bell pepper, egg, tomato paste, oregano, basil, and salt.

Cut a piece of aluminum foil about 16 inches long. Pat ground meat mixture onto aluminum foil, covering foil (mixture will be about 1/4 to 1/2 inch thick). Place mozzarella on meat mixture to cover. Next, place salami over cheese, also to cover. Roll up ground meat mixture jelly-roll fashion, peeling mixture from foil as it is rolled.

Press ends together to seal in filling. Place ground meat roll on a baking sheet with sides and sprinkle with Parmesan.

Bake until browned (35 minutes). Let rest 5 minutes before cutting.

To serve, slice about 3/4 inch thick. Accompany with Fresh Tomato Sauce.

FRESH TOMATO SAUCE
Makes about 2 cups

"Fresh herbs enhance the flavor of this sauce but, in a pinch, dried herbs can be substituted. Canned tomatoes are often superior in flavor to tomatoes out of season. They are also convenient, allowing last-minute preparation."

2 pounds fresh tomatoes, peeled and seeded
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Chop peeled and seeded fresh tomatoes into medium dice. If using canned tomatoes, drain, discard juice, and dice.

In a medium saucepan over medium heat, heat oil and saute onion 5 minutes. Add garlic and saute 5 minutes more. Stir in tomatoes, parsley, basil, oregano, sugar, salt, and pepper. Simmer 20 minutes.

Use immediately or store, tightly covered, in the refrigerator for 1 week or in an airtight container in the freezer for 1 month.

VARIATION - SPICY TOMATO SAUCE:
Add 1/2 teaspoon ground dried chiles to sauce.

Makes 12 servings
Source: the California Culinary Academy