Pizzaghetti Recipe

Preheat and prepare dough

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat. On a lightly floured surface, stretch or roll the 12-inch pizza dough into a roughly 12-inch circle. Transfer to a piece of parchment or a lightly oiled pizza peel/pan.

Assemble pizza

Brush the dough lightly with 1 tsp olive oil. Spread 1 tablespoon of pizza tomato sauce evenly over the dough, leaving a 1/2-inch rim. Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce. For pepperoni pizza: arrange about 20 pepperoni slices over the cheese. For La Québécoise®: scatter 1/2 cup thinly sliced cooked ham and 1/2 cup sliced mushrooms over the cheese. Sprinkle 1/2 tsp dried oregano over the top.

Bake

Slide the pizza onto the preheated stone or place the pan in the oven. Bake for 10–12 minutes, or until the crust is golden and cheese is melted and bubbling. Remove from oven and let rest 2 minutes before slicing. Keep warm while you finish spaghetti and sauce.

Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon kosher salt. Add 8 oz spaghetti and cook uncovered, stirring occasionally, until al dente according to package directions (typically 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain the spaghetti. Toss with 1 teaspoon butter or olive oil to prevent sticking and keep warm.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1/2 cup finely chopped onion, 1/4 cup diced carrot and 1/4 cup diced celery. Sauté until vegetables soften, about 4–5 minutes. Stir in 2 tsp minced garlic and cook 30 seconds until fragrant.

Brown the beef

Increase heat to medium-high and add 10 oz lean ground beef to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 5–6 minutes. Drain excess fat if needed.

Simmer sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize. Add 1 cup crushed tomatoes and 1/2 cup beef stock (or water). Add 1/2 tsp dried Italian seasoning, 1 bay leaf, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 10–15 minutes to meld flavors and thicken. If sauce becomes too thick, add a splash of reserved pasta water or additional stock.

Finish

Taste and adjust seasoning. Remove bay leaf before serving.

If you prefer marinara instead of Bolognese: heat 1 tablespoon olive oil in a saucepan over medium heat. Add 2 tsp sliced garlic and cook 30–45 seconds until fragrant but not browned. Stir in 1 1/2 cups crushed tomatoes, 1 tsp tomato paste, 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar (optional). Bring to a low simmer and cook 8–10 minutes until slightly thickened. Adjust seasoning.

Divide cooked spaghetti between plates. Spoon 3/4 to 1 cup of your chosen sauce (Beefy Bolognese or Signature Marinara) over the pasta and toss lightly to coat. Place a slice of hot pizza alongside or on top of the pasta if desired. Sprinkle each plate with 1/8 cup grated Parmesan and garnish with fresh basil leaves and a pinch of red pepper flakes if using.