Description
This comforting Beef Ragu and Ravioli Bake combines tender, slow-simmered beef chuck in a rich tomato and red wine sauce, layered with fresh ravioli and creamy homemade béchamel, then baked until bubbly and golden. Ideal for a hearty family meal, this dish brings together robust Italian flavors and satisfying textures.
Ingredients
Units
Scale
Ragu
- Drizzle of Olive Oil
- 1.1kg / 2.4lb Beef Chuck (suitable for slow cooking)
- 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 Béchamel
- 500g / 1lb uncooked Fresh Ravioli (cheese or vegetable filling recommended)
- 30g / 1oz Butter
- 30g / 1oz Plain Flour
- 500ml / 2 cups Semi-skimmed or Whole Milk, at room temp (plus a dash more if needed)
- 70g / approx. 1/2 + 1/3 cup freshly grated Parmesan (40g for béchamel, 30g for topping)
- 1/8 - 1/4 tsp Salt (preferably white)
- 1/8 - 1/4 tsp Black Pepper (preferably white)
- 1/8 - 1/4 tsp Ground Nutmeg
Instructions
- Prepare and Season Beef: Slice the beef chuck into 4-5 even-sized pieces and trim off any large bits of fat. Season all over with salt and pepper to enhance flavor before cooking.
- Sear the Beef: Heat a drizzle of olive oil in a large deep pot over high heat. Once hot, sear the beef pieces until browned all over, about 5 minutes. This step caramelizes the outside, building rich flavor. Remove beef and set aside in a bowl.
- Sauté Vegetables: Lower heat slightly to medium-high. Add diced carrot, celery, and onion to the same pot. Fry until softened and lightly colored. Add the garlic and fry for an additional minute to release aroma.
- Add Tomato Puree and Wine: Stir in the tomato puree and cook for one minute. Pour in the dry red wine, using a wooden spoon to scrape any caramelized bits from the pot’s base to incorporate flavor.
- Add Liquids and Herbs: Pour in beef stock and tomato passata. Add parmesan rind, bay leaves, thyme, rosemary, sugar, and the seared beef along with any resting juices. Stir to combine and bring to a simmer.
- Simmer Ragu with Lid: Reduce heat to low, cover with a lid, and let it gently bubble for 1 hour and 30 minutes to tenderize the beef and develop flavors.
- Simmer Ragu without Lid: Remove the lid and continue simmering gently for another 45-55 minutes until the sauce thickens and beef is tender enough to shred with forks.
- Shred Beef and Combine: Remove beef pieces from pot, discarding herbs and parmesan rind. Roughly shred the beef and stir it back into the sauce. Adjust seasoning if necessary. Transfer the ragu to a large baking dish and even out the surface.
- Preheat Oven: Preheat oven to 190°C / 375°F to prepare for baking.
- Make Béchamel Sauce: In a medium pot, melt butter over medium heat. Stir in flour to form a roux. Gradually whisk in milk to avoid lumps. Add salt, white pepper, and nutmeg. Bring to a simmer and cook for 5 minutes until thickened, stirring regularly. Remove from heat and stir in 40g freshly grated parmesan. Taste and adjust seasoning.
- Assemble Bake: Layer half of the fresh ravioli over the ragu in the baking dish. Spoon just under half of the béchamel sauce over the ravioli (loosen with a dash of milk if very thick). Repeat layering with remaining ravioli and béchamel.
- Add Final Parmesan and Bake: Sprinkle the remaining 30g parmesan evenly over the top. Bake in the preheated oven for 20 minutes or until the top is golden, lightly charred, and bubbling around the edges.
- Rest and Serve: Allow the bake to rest for 5 minutes post-oven before serving. This rest lets the layers settle for easier portioning and enhances flavors.
Notes
- Beef: Use a cut suitable for slow cooking like beef chuck, which has marbled fat that breaks down beautifully over low heat.
- Cooking Time: The beef should shred easily after about 2 hours and 15 minutes of simmering; if not, continue simmering until tender.
- Sauce Consistency: After the first covered simmer, the sauce will be watery but thickens considerably once uncovered and reduced.
- Ravioli Filling: Use cheese or vegetable-filled ravioli to complement the beef ragu; avoid meat-filled ravioli as the ragu is already beef-based.
- Serving Suggestion: This bake is quite saucy, so serve with garlic bread for a complete meal.
- Make Ahead: The ragu can be prepared in advance and stored in the fridge, then brought to room temperature before assembling the bake. Leftovers keep well refrigerated for 3-4 days and reheat well in a microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 110 mg
