Recipes

Baked Manicotti in Ragu alla Bolognese

Manicotti fans will most certainly give this palate-pleasing pasta dish a thumbs up. It's the stuff that Italian food dreams are made of. Buon appetito!
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Course Pasta
Cuisine Italian
Servings 12 servings
Calories 5669.24 kcal

Ingredients
  

  • 907 9/50 grams part-skim ricotta cheese
  • 4 tablespoon(s) finely chopped fresh parsley
  • 1/4 cup(s) finely chopped fresh basil
  • 3 cloves garlic, pressed
  • 3 whole eggs
  • 2 floz Prosciutto, diced
  • 14 manicotti
  • 1 cup(s) shredded mozzarella cheese
  • 16 tablespoon(s) grated Romano cheese or Parmesan cheese
  • 2 tablespoon(s) unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup(s) onions, minced
  • 1/2 cup(s) celery, minced
  • 1/2 cup(s) carrots, minced
  • 3/4 pound(s) lean ground beef
  • 12 ounce(s) ground pork
  • 2 cup(s) whole milk
  • 16 ounce(s) dry white wine
  • 56 ounce(s) whole Roma tomatoes, in juice
  • 1 teaspoon(s) crushed red pepper flakes

Instructions
 

  • Beat the eggs and combine them with the Ricotta.
  • Fold in the grated cheese, basil, parsley and Prosciutto until all is well combined.
  • Cover with plastic wrap and keep in fridge until ready to use.
  • Using lasagna noodle (if packaged cook to al dente) add enough stuffing on one end and roll up jellyroll style.
  • Lay into baking pan that has been greased or coated with cooking spray.
  • Use a 9x14" pan which perfectly holds 12 manicotti: 8 down the center and two on each side.
  • Spoon the Ragu over the pasta until completely covered.
  • Bake in the oven, uncovered, for 35 minutes.
  • Remove and top with the mozzarella.
  • Return to the over for an additional 10 minutes to allow the cheese to completely melt.
  • Let stand for about 5 minutes.
  • Serve with additional sauce on the side.
  • For the Bolognese Ragu (Italian Meat Sauce) you want to use a heavy pot or saut pan for this, something that holds the heat well.
  • This will give you better control when you need to have the sauce just barely simmering.
  • Melt the butter in the saut pan over medium heat.
  • Add the next 4 ingredients and saut until the veggies are softened, about 5 minutes.
  • Add the ground beef and pork.
  • Cook the meat while using the edge of the spoon to break up the meat into small pieces.
  • Just before the meat begins to brown add the milk.
  • Return the mixture to a slow boil and allow reducing until the milk has mostly evaporated.
  • About 20 to 30 minutes.
  • Add the wine, return to a boil and allow the sauce to reduce until the wine is mostly evaporated, another 20 to 30 minutes.
  • While the sauce is reducing drain and chop the tomatoes, reserving the juice.
  • When the wine has mostly evaporated add the tomatoes, along with the reserved juice, and the red pepper.
  • Now you want to reduce the flame until the sauce is barely at a simmer- only a bubble or two at a time breaking the surface.
  • Maintain this simmer, stirring every 30 minutes or so, until the liquid is mostly evaporated.
  • This should take about 3 to 4 hours.
  • Adjust salt and pepper to taste.
  • The long, slow simmering gives the meat a melt-in-your mouth quality.
  • Don't be daunted by the cooking time, as it only requires you be around to give it a stir from time-to-time.
  • 30 min prep 3-4 hours cocking time.

Nutrition

Calories: 5669.24kcalCarbohydrates: 369.48gProtein: 348.66gFat: 275.14gSaturated Fat: 148.2gCholesterol: 1642.26mgSodium: 6936.04mgFiber: 29.16gSugar: 116.61g
Keyword Beef, Carrots, Eggs, Manicotti, Pork, Tomato, Vegetables
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