Tomato Sauce

2 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup finely chopped onions
2 cups canned tomatoes, chopped (reserve liquid)
4 ounces tomato paste
1/4 cup chopped fresh parsley
1 tablespoon dried oregano
1/2 teaspoon dried basil
1/2 bay leaf
Salt and white pepper, to taste

Heat oil in saucepan or sauté pan. Sauté garlic and onions over medium heat until tender. Add remaining ingredients, and simmer until hot. Purée in blender. Cover and chill until ready to use.


2 cups self-rising flour
1/4 cup vegetable shortening
Scant 3/4 cup low-fat buttermilk
1/2 pound lean ground beef, browned and drained
4 ounces part-skim mozzarella cheese, shredded
Egg wash (1 egg and 2 tablespoons milk, beaten with fork)

In food processor, combine flour and shortening; pulse until mix resembles cornmeal. Slowly add buttermilk, and pulse until dry ingredients are moistened. Turn dough out onto flour-coated surface. Knead lightly 4 times. Let rest about 5 minutes. Make large loaves or smaller triangles for individual servings as directed below.

To make 4 loaves: Preheat oven to 350 degrees. Divide dough into fourths. With well-floured rolling pin, roll portions into 8-by-10-inch rectangles. Reserve pastry scraps. Spoon 3 tablespoons tomato sauce onto each rectangle. Add layer of beef, then cheese. Fold long sides to center, overlapping edges and sealing with dabs of water as necessary. Seal ends well, trim, and fold about 1 inch toward center. Place loaves on foil-covered baking sheet, seam side down.

To make smaller triangles: Preheat oven to 375 degrees. Form dough into ball. Flatten with hands on lightly floured surface. Roll from center to edge to make 12-inch circle. Cut as many 4-inch squares as possible, reroll dough, and cut more squares. Reserve pastry scraps. Place small amount of tomato sauce, beef, and cheese on each square near a corner. Moisten edges with water, fold to form triangle, and press sides together with fork or pastry crimper.

Rework pastry scraps into leaf shapes, and use to decorate tops of loaves or triangles. Brush tops with egg wash. Bake in preheated oven until tops are golden brown (about 25 minutes for loaves, 15 to 25 minutes for triangles). Thickly slice loaves before serving.

From Set to Fete Domain, November/December 1989