Description
This comforting Beef Ragu and Ravioli Bake is a hearty, slow-simmered beef ragu layered with fresh ravioli and creamy béchamel sauce, topped with Parmesan and baked until golden and bubbly. Perfect for a family dinner, it combines tender shredded beef in a rich tomato and wine sauce with delicate pasta and a luscious cheese sauce.
Ingredients
Units
Scale
Ragu
- drizzle of Olive Oil
- 1.1kg / 2.4lb Beef Chuck (see notes)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 medium Carrots, finely diced
- 2 medium ribs of Celery, finely diced
- 1 large White Onion, finely diced
- 3 cloves of Garlic, finely diced
- 75g / 1/4 cup Tomato Puree (Tomato Paste in US)
- 180ml / 3/4 cup Dry Red Wine
- 500ml / 2 cups Tomato Passata (Pureed Tomatoes in US)
- 500ml / 2 cups Beef Stock
- 2-3 large sprigs of Fresh Thyme
- 2 Bay leaves
- 1 large sprig of Fresh Rosemary
- 1 Parmesan Rind
- 1/2 tsp Sugar, or to taste
Ravioli and Sauce
- 500g / 1lb uncooked Fresh Ravioli (cheese or vegetable filled recommended)
- 30g / 1oz Butter
- 30g / 1oz Plain Flour
- 500ml / 2 cups semi-skimmed or whole Milk, at room temperature (plus a dash more if needed)
- 40g + 30g / 1/2 + 1/3 cup freshly grated Parmesan (30g/1/3 cup for topping)
- 1/8 - 1/4 tsp Salt
- 1/8 - 1/4 tsp White Pepper
- 1/8 - 1/4 tsp Ground Nutmeg
Instructions
- Prepare the beef: Slice the beef chuck into 4-5 even-sized pieces, trimming off any large bits of fat. Season all sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Sear the beef: Heat a drizzle of olive oil in a large deep pot over high heat. Brown the beef pieces on all sides for about 5 minutes to caramelize the exterior. Remove and set aside in a bowl.
- Sauté the aromatics: Lower the heat to medium-high. Add diced carrots, celery, and onion to the same pot and cook until they soften and lightly color. Add finely diced garlic and cook for an additional minute.
- Build the ragu base: Stir in the tomato puree and fry for one minute. Pour in the dry red wine and scrape the bottom of the pot to release browned bits.
- Add liquids and herbs: Add tomato passata, beef stock, parmesan rind, bay leaves, fresh thyme, fresh rosemary, sugar for acidity balance, and return the seared beef along with its resting juices to the pot. Stir gently.
- Simmer the ragu: Bring the mixture to a simmer, then reduce heat to low and cover with a lid. Let it cook gently for 1 hour and 30 minutes. Remove the lid and simmer uncovered for an additional 45-55 minutes until the sauce thickens and the beef is tender enough to shred with forks.
- Shred the beef and assemble ragu: Remove the beef pieces from the pot, discard herbs and parmesan rind, then shred the meat roughly. Stir the shredded beef back into the sauce. Pour the ragu mixture into a large baking dish and level it with a spoon. Set aside while preparing the béchamel.
- Preheat oven: Set your oven to 190°C (375°F).
- Make the béchamel sauce: In a medium pot, melt the butter over medium heat. Stir in the plain flour to form a roux. Gradually whisk in the milk to avoid lumps. Add salt, white pepper, and ground nutmeg. Bring the sauce to a gentle simmer, stirring regularly, and cook for about 5 minutes until thickened. Stir in 40g (1/2 cup) grated Parmesan. Adjust seasoning and remove from heat.
- Layer the bake: Place half of the uncooked ravioli over the ragu in the baking dish. Spoon a little under half of the béchamel sauce over the ravioli, loosening it with extra milk if too thick. Repeat the layering with the remaining ravioli and béchamel. Finish by sprinkling 30g (1/3 cup) grated Parmesan evenly on top.
- Bake: Bake in the preheated oven for 20 minutes, until the top is golden, lightly charred, and bubbling at the edges.
- Rest and serve: Let the bake rest for about 5 minutes before serving. Enjoy with garlic bread for a delicious accompaniment.
Notes
- Beef: Use a beef chuck cut with good marbling suitable for slow cooking. Cutting the beef into evenly sized pieces ensures uniform cooking.
- Cooking time: The beef should be tender enough to shred after about 2 hours 15 minutes of simmering. If it’s not tender, continue simmering until it is.
- Sauce consistency: The sauce will be watery initially with the lid on but should thicken considerably once simmered uncovered.
- Ravioli filling: Cheese or vegetable-filled ravioli work best to avoid flavor clashes with the meat ragu. Aubergine parmigiana ravioli is another excellent choice.
- Serving suggestion: Serve this bake with garlic bread to soak up the delicious sauce.
- Storage: The ragu can be made ahead and refrigerated after cooling. Bring to room temperature before assembling. Leftovers store tightly covered in refrigerator for 3-4 days and reheat well in the microwave.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of dish)
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 110 mg
