Ground Beef Calzone

For the ground beef sauce, set a heavy-based saucepan with the butter and oil over a medium heat. Add the onion and cook for 4-6 minutes, until softened but not colored.

Stir in the carrot and celery and cook for 3-4 minutes more. Add the garlic and cook, stirring constantly, for 1 minute.

Remove the vegetables from the pan and set aside. Return the pan to a medium-high heat. Add the ground beef and fry for 3-4 minutes, until lightly browned all over.

Return the vegetables to the pan, along with the bay leaf and rosemary sprigs. Season with plenty of black pepper and add the tomato puree, stirring well to coat. Cook for 2 minutes.

Pour in the Marinera Sauce and the milk, bring to the boil briefly then reduce the heat and simmer for 1 hour, stirring every so often, until the sauce is reduced and rich-tasting (you want it to have a thicker consistency than a traditional ragu).

Remove from the heat, discard the rosemary sprigs and bay leaf leave to cool completely.

For the calzone dough, sieve the flour into a large bowl and make a well in the centre. Whisk the milk, water, olive oil and yeast together in a separate bowl and set aside for 2-3 minutes.

Pour the liquid into the flour in a steady stream. Use a fork to bring the mix together to form a rough dough.

Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, springy dough. Transfer the dough to a large, lightly oiled bowl, cover with cling film and leave to rise for 1½ hours, until doubled in size.

Preheat the oven to 220°C and put two baking trays lined with baking paper in the oven to heat up.

Turn the dough out onto a lightly floured surface and knead briefly to knock the air out. Divide the dough into four equal pieces.

Spread a generous spoonful of the ground beef sauce over one half of each base, leaving a 3cm border around the edge. Dot the mozzarella over the top of the sauce.

Brush the edges lightly with water, then carefully fold the dough over the filling, to create a semi-circle shape. Pinch the edges together to seal and make a steam hole in the top of each parcel.

Press four sundried tomatoes onto the upper surface of each calzone. Scatter over the parmesan, top with the basil leaves and drizzle lightly with the reserved sundried tomato oil.

Carefully transfer to the pre-heated baking trays and cook for 10-12 minutes, until the dough is puffed up and golden brown.

Serve the with calzone with bowls of Goody Flavour Station sauces for dunking.

Tip: Freeze any extra ground beef sauce and use as a delicious base for lasagna or spaghetti Bolognese.

Tip: To make smaller, lunchbox-sized calzone, divide the dough into eight and follow the same method, cooking for 8-10 minutes.