A delicious and hearty Italian meat pie filled with a savory mixture of ground beef, Italian sausage, and cheeses, all encased in a flaky crust.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:8 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 lb ground beef
½ lb Italian sausage, casings removed
1 small onion, finely chopped
3 cloves garlic, minced
1 small bell pepper, diced
1 cup marinara sauce
2 tbsp tomato paste
1 tsp Italian seasoning
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ cup ricotta cheese
1 large egg
2 refrigerated pie crusts
1 large egg (for brushing)
1 tbsp water (for brushing)
Instructions
Heat a large skillet over medium heat. Add the ground beef and Italian sausage. Cook until browned, breaking it apart as it cooks. Drain excess grease.
Stir in the onion and bell pepper. Cook for 4–5 minutes until softened. Add the garlic and cook for 30 seconds.
Stir in marinara sauce, tomato paste, Italian seasoning, oregano, salt, and pepper. Simmer for 5–7 minutes until slightly thickened. Remove from heat and let cool for about 10 minutes.
In a bowl, mix the ricotta, Parmesan, mozzarella, and 1 egg. Stir this mixture into the slightly cooled meat filling.
Preheat oven to 375°F. Place one pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides. Pour in the meat mixture and smooth the top.
Cover with the second pie crust. Pinch the edges together and crimp to seal. Cut a few small slits in the center for steam to escape.
Beat the remaining egg with 1 tablespoon water and brush over the crust.
Bake for 40–50 minutes, until the crust is deeply golden and the filling is bubbling.
Let the pie cool for 10–15 minutes before slicing.
Notes
For an extra cheesy Italian-style finish, sprinkle 2 tablespoons of Parmesan over the egg-washed crust before baking.