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Caen-style double-crust pizza with tomatoes and white wine

Caen-style double-crust pizza with tomatoes and white wine

Main dishes

Slow-cooked beef in a tomato sauce made with white wine, beef broth, garlic, and herbs. A classic Norman dish, best enjoyed hot.

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Recipe from Yivan000, Urbano, adapted by Recette de cuisine ·

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A traditional Norman recipe for slow-cooked pork belly in a tomato and garlic sauce, flavored with white wine and herbs.

Ingredients and directions

  • Prep time30 min
  • Cook time40 min
  • Total1 hr 10 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodSlow-cooked
  • Estimated cost$13.55 $3.39 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.

Ingredients

4 people
  • $3.22
  • $1.76
  • $0.31
  • $0.64
  • $0.63
  • $0.44
  • $5.21
  • $0.60
  • $0.44
  • $0.01
  • $0.02
  • $0.27

Prices from US supermarkets for 7 of 12 ingredients; Belgian prices for the rest.

Directions

  1. Heat the olive oil and sauté the garlic and onion until browned.
  2. Add the tomatoes and cook for a few minutes.
  3. Add the tomato paste. ≈ 4 min
  4. Cook for 2 minutes.
  5. Add the white wine, broth, bay leaf, chili peppers, basil, oregano, sugar, salt, and pepper.
  6. Add the softened butter. ≈ 3 min
  7. Let it simmer over low heat for 10 minutes.

The bill

Caen-style double-crust pizza with tomatoes and white wine

  • 300 ml of olive oil$3.22
  • 125 g of finely chopped garlic$1.76
  • 150 g of chopped onion$0.31
  • 500 g of peeled, seeded, and diced tomatoes$0.64
  • 60 g of tomato paste$0.63
  • 120 ml of white wine$0.44
  • 240 ml of beef broth$5.21
  • 1 tablespoon of chopped fresh basil$0.60
  • 1 tablespoon of fresh oregano, chopped$0.44
  • 1 tablespoon of sugar$0.01
  • 1/2 teaspoon of salt$0.02
  • 1/2 teaspoon of pepper$0.27

Total$13.55

that's $3.39 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 300 ml of olive oil
  • 125 g of finely chopped garlic
  • 150 g of chopped onion
  • 500 g of peeled, seeded, and diced tomatoes
  • 60 g of tomato paste
  • 120 ml of white wine
  • 240 ml of beef broth
  • One bay leaf
  • 2 long, hot peppers, chopped
  • 1 tablespoon of chopped fresh basil
  • 1 tablespoon of fresh oregano, chopped
  • 1 tablespoon of sugar
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 kg of rendered fat (double-rendered), cleaned, softened, and cut into squares.

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