Manicotti Al Ragu' Recipe
Manicotti filled with four Cheeses baked with Besciamella, Tomato and the traditional Northern Italian Meat Sauce Ragu' Bolognese.
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Ingredients
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Pasta
Cheese Filling
Ragu' Bolognese
Besciamella Sauce
Method
Preparation of Ragu' Bolognese
- 1
Cook the Meat Sauce
In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, and celery, sauté until soft. Add minced garlic and cook for an additional minute. Stir in ground beef and pork, cooking until browned. Pour in red wine and let it reduce for about 5 minutes. Add crushed tomatoes, salt, pepper, and Italian seasoning. Simmer for 30 minutes.
Preparation of Cheese Filling
- 2
Preparation of Besciamella Sauce
- 3
Assembly
- 4
Assemble the Manicotti
Preheat oven to 375°F (190°C). Cook manicotti shells according to package instructions until al dente. Fill each shell with the cheese mixture. Spread a layer of ragu on the bottom of a baking dish, arrange filled manicotti on top, cover with remaining ragu, and pour the besciamella sauce over everything. Sprinkle with additional cheese if desired.
Baking
- 5
Bake the Dish
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
