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These first two recipes are minor tweaks of the copycat recipe of Pete’s Place that I found here. Mostly it’s just rewritten to make it a little more organized, but there are also some significant changes made to the sauce.
The sauce is actually kind of a combination of the original and Brian Lagerstrom’s Chicago-style deep-dish pizza sauce.
Put 50g olive oil in sauce pan and preheat to medium.
Using a food processor, combine in a separate bowl:
Combine in separate bowl:
Add first bowl to pan. Let cook about 2-3 min.
Add 40g tomato paste. Cook 30-60sec.
For base, you can use either a 28oz can of crushed tomatoes, or you can get a 28oz can of whole-peeled tomatoes and put them in the blender. I’ve only tried the first one so far, but I think the second one might taste more like the authentic Pete’s sauce.
Add base and second bowl to pan.
Set to simmer, reduce for 20-30 min.
Optionally, add jullienned fresh basil, cook couple more minutes.
This is an easy recipe with surprisingly good results.
Preheat oven to 275f.
Put in food processor:
Put 1lb ground beef and 1lb ground pork in mixing bowl. Add in stuff from food processor and 3 eggs. Mix well. (Note: It’s cold!)
USE PARCHMENT PAPER! Otherwise it’ll stick to the pan, even if you use spray.
Form ten megaballs and put on baking sheet and bake for 90 minutes, or maybe a little less. Internal temperature should be 165f.
If you want more typically-sized meatballs, these can make twenty, but these are man’s meatballs we’re making here.
The low temperature and long cooking time seems to be essential to get the taste right. 90 minutes seems to be more than enough, so you can experiment with, say, 80, if you like. Just make sure the internal temperature is at least 135f, because that’s a good, safe temperature.
(Disclaimer even though I know nobody will care– The sauce in these pictures, as well as the one below, is not the sauce above, because I hadn’t developed that recipe until after I took those pictures. The sauce in these pics are just Brian Lagerstrom’s Chicago-style deep-dish pizza sauce.)
As a sidenote, it’s very easy to make homemade pasta from scratch if you’re so inclined. There are a million videos on YouTube on how to do it, but don’t make it too complicated. I got the special attachments to the stand mixer and found that I actually prefer to cut it by hand. I use this recipe from Natasha’s Kitchen, except I use a stand mixer to mix the dough and cut the dough using the method found here. It’s actually really easy to make– Just mix together flour, eggs, a pinch of salt, cover it, let it rest, flatten it, cut it, boil it. Bada bing, bada boom.
But you also don’t need to if you don’t want. There’s nothing wrong with store-bought pasta.
Like the other two, this is not 100% original (or even 20% original) with me. It’s basically yoinked from here, and there’s an accompanying video. I’ve just reorganized it to make it match the way my mind works, but I also added a biga (which is like a poolish or pre-ferment).
6-24 hrs prior to baking, make biga:
Mix, store in airtight container
–
6-24 hrs later:
From this point on, est 5 hrs to complete.
In stand mixer bowl, add 195g warm water and 3g active dry yeast. Mix and let activate for 10min.
Opt add some small amount of olive oil.
Add biga and 260g flour. Mix 5 min, until no more dry flour. Probably need to scrape off sides of bowl.
Add 10g salt and mix 1 min.
Move to mixing bowl.
Cover and let rest 1 hour. (Oven w light on.)
Do coil fold by wetting hands, picking up from middle sides, then plopping it back down. Do this a couple more times, rotate 90deg, repeat. Rest 45min.
Repeat coil fold and rest 3 times (4 total), except only 30min rest on last time.
Preheat oven to 475f with cast-iron skillet on lower rack and upper rack in middle of oven.
–
Flour work surface, drop dough onto it (but gently to avoid deflating), add more flour to top.
Use floured scraper to separate to two loaves. Transfer to parchment-paper-lined tray.
Rest 15 minutes.
–
Put in oven on top rack, add half a glass of cold water to skillet, quickly closing oven.
Bake 15-20min.
Let cool 20 min. Original recipe says 2hrs, but no way.
(I know I burned the green beans.)
