Baked Manicotti (Bolognese Ragu)

Recipe by - Momma Loon
READY IN: 1hr 5mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • I suggest making the filling a few hours ahead of time to allow the flavors of cheese, garlic and herbs to fully meld.
  • 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 jelly roll style.
  • Lay into baking pan that has been greased or coated with cooking spray.
  • I 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 sauté 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 sauté pan over medium heat.
  • Add the next 4 ingredients and sauté 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 to reduce 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.
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