INGREDIENTS

Meal-Prep-Steps

• 600 g wheat flour (pizza flour or pastry flour) + more to sprinkle on the work surface
• ½ cube of fresh yeast
• 1 pinch of sugar
• 2 tsp salt
• 300 ml lukewarm water
• 50 ml olive oil
• 200 g carrots
• 1½ medium-sized onions
• 200 g celery
• 3 tbsp olive oil
• 1 kg minced beef
• 2 tbsp tomato purée
• 1 tsp sugar
• 3 tsp dried oregano
• 2 tsp salt
• 700 g passata di pomodoro
• 400 ml vegetable stock
• pepper
• Also needed: ZWILLING FRESH & SAVE glass or plastic vacuum containers, 2 x size L (Bolognese and two thirds of the dough), 2 x size M (remaining dough)

Pizza Bolognese with pesto

• Preparation time: 30 minutes + 10 minutes baking. For 1 sheet pizza (60 x 60 cm) or 2 round pizzas or 2 large or 4 small servings
• 2/3 portion (approx. 600 g) leavened dough (see pizza dough)
• Pizza or fine wheat / pastry flour for the work surface + 1-2 tbsp more as needed
• 300 g pizza tomatoes
• Approx. 6 tbsp warm Bolognese sauce (see Bolognese sauce)
• 3-4 tablespoons basil pesto (homemade or from a jar)
• 4 mild or hot chili peppers (from a jar)
• 75 g grated mozzarella
• 75 g grated Gouda
• 1 handful basil leaves

Chili con carne with pizza rolls

• Preparation time: 20 minutes + 30 minutes resting + 10 minutes baking. For 3-4 servings and 8 small rolls.
• 1/3 portion leavened dough (see above)
• Pizza or fine wheat / pastry flour for the work surface + 1 tbsp more as needed
• 3 tbsp olive oil
• 1 tsp curry powder (mild or spicy, to taste)
• Approx. 600 g Bolognese sauce (see above)
• 400 g pizza tomatoes
• 1 can of kidney beans (400 g or 255 g drained weight)
• 1 small can of sweetcorn (150 g or 140 g drained weight)
• Vegetable stock as needed
• Salt
• 1 handful basil leaves
• Freshly ground pepper or chili sauce
• Also needed: ZWILLING FRESH & SAVE vacuum container 1 x size S (basil) and 2 x size M (rolls and chili)

Lasagne al forno

• Preparation time: 30 minutes + 20-30 minutes’ baking time. For 2 large or 4 small servings.
• Approx. 1/3 portion Bolognese sauce (see Bolognese saauce)
• 2 vine tomatoes
• 40 g butter
• 40 g wheat flour (pizza flour or pastry flour)
• 225 ml vegetable stock
• 150 ml milk
• 1 pinch freshly ground nutmeg
• Salt
• Freshly ground pepper
• 6–8 lasagna sheets (not cooked)
• 50 g grated mozzarella
• 50 g grated Gouda
• Also needed: ZWILLING FRESH & SAVE glass vacuum containers, 2 x size M or 1 x size L

HOW TO MAKE IT

Meal-Prep-Steps

1. For the dough, crumble the yeast into a small bowl and mix with 4 tbsp lukewarm water, 1 tbsp flour and 1 pinch of sugar until smooth. Set the mixture aside for about 10 minutes until it starts to foam.
2. Knead the foaming yeast mixture with the remaining dough ingredients in a food processor or with your hands for at least 3 minutes until it forms an elastic, slightly tacky dough. Shape the dough into a ball, place in a large bowl, cover with a clean kitchen towel and leave in a warm, draught-free place for 2 hours until it has at least doubled in volume.
3. In the meantime, peel the carrots and onions for the sauce and wash the celery. Finely dice the prepared vegetables. Heat the olive oil in a large braiser or wide pot. Add the diced carrots, celery and onion and sauté over a medium heat until the onion becomes translucent. Push the vegetables to one side of the pan, add the minced meat on the free side and fry over a slightly higher heat until crumbly, gradually mixing the vegetables and meat.
4. Stir in the tomato purée and sugar and fry briefly. Add 2 tsp salt and the oregano, pour in the passata and vegetable stock and season with pepper. Simmer the sauce with the lid on at a slight angle over a low to medium heat for about 45 minutes. If the liquid boils away too much, add a little water. Season the finished sauce once again with salt and pepper.
5. Continue with the instructions for the pizza dough and Bolognese sauce either immediately or over the next two days to make the three dishes. If the leavened dough is not to be used immediately, divide it into two equal portions, knead each portion well once again and let it rise for another 1-2 hours in an open ZWILLING FRESH & SAVE L-size vacuum container covered with a kitchen towel. Then seal the containers with the lid without vacuum-sealing, and store in the refrigerator for use the next day.

Pizza Bolognese with pesto

1. Preheat the oven to 220°C top/bottom heat. Knead the leavened dough vigorously one more time on a lightly floured work surface (see tip).
2. On a baking tray lined with baking paper, either roll out the dough into a rectangle approximately the size of the baking tray or shape it into two round, thin pizza bases. Spread the pizza tomatoes on the dough. Spread the Bolognese sauce on top and dollop with small blobs of pesto. Slice the pepperoni into thin discs and spread on the pizza. Sprinkle the pizza with mozzarella and Gouda and bake in the middle of the pre-heated oven for about 10 minutes until golden brown.
3. Meanwhile, wash the basil and shake dry. Tear the leaves into pieces depending on their size. Remove the pizza from the oven, sprinkle with the basil and enjoy.
4. Top tip: If the leavened dough has rested overnight in the refrigerator, it may feel a bit stickier than the day before. In this case, simply knead in 1-2 extra tbsp pizza flour.

Chili con carne with pizza rolls

1. Knead the leavened dough again thoroughly on a lightly floured work surface (see pizza recipe tip), form into a roll about 5 cm thick, and cut the roll into 8 equal pieces. Shape each piece of dough into a round bun on the work surface. Spread the rolls on a baking tray lined with baking paper, cover with a clean kitchen towel and leave to rest for about 30 minutes. Meanwhile, preheat the oven to 200°C on the top/bottom heat setting.
2. Heat 2 tbsp olive oil in a pot and briefly sweat the curry powder in it over a medium heat. Add the Bolognese sauce with the pizza tomatoes and bring to a boil. Add drained kidney beans and sweetcorn, pour in enough vegetable stock to reach the desired consistency and cook everything over a medium heat for about 15 minutes.
3. Meanwhile, brush the pizza rolls with the remaining olive oil, sprinkle with 1 pinch of salt and dust very finely with flour. Bake the rolls in the middle of a preheated oven for about 10 minutes until lightly browned. In the meantime, wash the basil and shake dry.
4. Season the chili con carne once again with salt and pepper. Remove the rolls from the oven and serve with the chili.
5. Top tip: To save time, bake the pizza rolls the day before, store them in a ZWILLING FRESH & SAVE vacuum container once they have cooled down, and heat them up again briefly the next day before eating.

Lasagne al forno

1. Preheat the oven to 180°C top/bottom heat. Reheat the Bolognese sauce if necessary. Wash and slice the tomatoes, removing their stems and base.
2. Melt the butter in a small pot, whisk in the flour and sweat briefly over medium heat without browning it. First gradually pour in the vegetable stock, then the milk, stirring constantly. Cook the thick béchamel sauce, always stirring, for 2 minutes, then remove the pot from the heat and season the sauce with nutmeg, salt and pepper.
3. Spread a thin layer of béchamel sauce on the bottom of the vacuum container. Cover the sauce with 3 lasagna sheets, breaking the corners of the sheets to fit if needed. Spread an approx. 1 cm thick layer of Bolognese sauce over the sheets right up to the corners. Then add the tomato slices, then another layer of béchamel sauce on top. Follow with another layer of lasagna sheets and then the Bolognese sauce again. Sprinkle the lasagna generously with mozzarella and Gouda and bake in the middle of a hot oven for 20-30 minutes.
4. Remove and enjoy immediately or leave to cool completely, close with the ZWILLING FRESH & SAVE lid, vacuum-seal and store in the refrigerator. Simply reheat in the oven or microwave before eating.
5. Info: The height of the lasagna layers in the container should still leave room for the lid to be put on easily for storage later.