How I Make The Best Beef Ragu with Homemade Manicotti

Von Sip and Feast · 120 Min.

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Zubereitung

1. Make the crepe batter: blend the eggs, milk, 1 tablespoon olive oil, salt and flour on high for 30 seconds, scraping down the sides. Cover and rest for 30 minutes.
2. Heat a crepe pan to medium with a touch of cooking spray. Pour in a ladle of batter and swirl it around the pan, pouring back any excess.
3. Cook about 1 minute on the first side until the edges curl and bubbles form, flip, then cook the other side for 30–45 seconds. Stack the crepes on a plate under a clean towel.
4. For the sauce: brown the ground chuck in 2 tablespoons olive oil over a little above medium heat, breaking it into small pieces. Remove with a slotted spoon.
5. Lower heat to medium, add the remaining olive oil, onion, carrot and a pinch of salt. Cook until very soft, about 10–15 minutes, adding a splash of water or lowering heat if they catch.
6. Add the garlic and cook about 2–3 minutes until fragrant, then the red pepper flakes for 30 seconds.
7. Add the tomato paste and cook 5 minutes, stirring often, adding a splash of water if it burns. Return the beef with 1/2 cup water and the tomatoes, and bring to a lively simmer.
8. Season to taste. Reduce to low and cover with the lid cracked, stirring now and then. Stir in the torn basil a few minutes before assembling.
9. For the filling: combine the ricotta, mozzarella, Pecorino, parsley and spinach. Taste and season with salt and pepper if needed, then mix in the beaten egg.
10. Preheat the oven to 350°F. Spread a 1-inch layer of sauce in a large baking dish (two 9x13 dishes or one 13x18 deep pan).
11. Spread 3–4 tablespoons of filling on the lower third of each crepe, roll tightly into a cigar and place seam side down in the dish.
12. Spoon more sauce over the manicotti without fully covering them. Cover with parchment then foil, bake 20 minutes, then uncover and bake 15 more minutes until bubbly and crisp.
13. Rest at least 10 minutes before serving.

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