This year we planned not one... but TWO Christmas recipes you can do with our ragu and your family.
Both recipes have the same base and ingredients, they are great fun with kids and make the most delicious appetiser for your Christmas meal!
- Bolognese Ragu Christmas tree
- Bolognese Ragu wreath
If you make this recipe, please send us a picture! @eprontoragu
Dough (makes one recipe: for both… double it!)
220 g water
2 tsp dried yeast or 20 grams fresh yeast
400 g bread flour
30 g oil EVO, plus extra for greasing
1 tsp dry thyme leaves.
1 tbsp granulated sugar
1 tsp fine sea salt.
1 jar 250 grams of your favourite EPRONTO Ragu`
Mayonnaise (better if homemade…) or, if vegan, some vegetable oil
Breadcrumbs, 2 to 3 tbsps
Oven dish rectangular (big)
Oven dish round 26 - 28 cm
Silicone mat or big tea towel
You can prepare the bread dough with your favourite system, using a food processor or by hand.
Follow the instructions about the dry yeast, each one works differently, some need to be reactivated in water, some need to be added to the flour: follow the instructions on the packet.
Use room temperature water, add the salt when a ball of dough is already formed.
Put the dough in a large and well-flowered bowl, cover with cling film and let it rest in a warm place until doubled in size, 1 to 2 hours.
Pour EPRONTO ragu` in a bowl and add the breadcrumbs to absorb all the liquid: this will make it easier to cut pieces for the centrepiece or to close the small balls for the tree.
Line a rectangular baking dish with parchment paper and put it aside for the tree, or a round baking dish 26-28 cm for the centrepiece. If your round baking dish is smaller, cut fewer pieces: they will be taller, but equally lovely.
When the dough has risen, pour it on a well floured surface (a large silicone mat is ideal).