Ravioli Beef Ragu
Indulge in the rich and hearty flavors of Ravioli Beef Ragu, a comforting Italian-inspired dish perfect for weeknight dinners or special occasions. This recipe features tender ravioli smothered in a slow-simmered beef ragu sauce, bursting with the goodness of aromatic vegetables, garlic, and a savory blend of herbs like oregano and basil. A splash of red wine adds depth (optional), while crushed tomatoes and beef stock create a luscious, velvety base. With just the right hint of sweetness from a touch of sugar, this dish is perfectly balanced and utterly satisfying. Topped with freshly grated Parmesan cheese and a sprinkle of parsley, every bite of this Ravioli Beef Ragu is an invitation to savor classic Italian comfort food. Easy to prepare with store-bought or homemade ravioli, it’s a must-try for pasta lovers craving a cozy, flavorful meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 1 cup beef stock
- 0.5 cup red wine (optional)
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 18 ounces fresh ravioli (store-bought or homemade)
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 8-10 minutes.
Stir in the tomato paste and mix to coat the beef and vegetables.
Pour in the crushed tomatoes, beef stock, and red wine (if using). Stir to combine.
Add the bay leaf, dried oregano, dried basil, sugar, salt, and black pepper. Stir well.
Reduce the heat to low, cover partially, and let the sauce simmer for 60-75 minutes, stirring occasionally, until thickened and flavorful.
Taste the ragu and adjust the seasoning with more salt or pepper if needed.
Cook the ravioli according to the package instructions or until tender. Drain and set aside.
Serve the cooked ravioli topped with generous ladles of beef ragu sauce.
Sprinkle with grated Parmesan cheese and fresh parsley (if desired).
Enjoy your homemade Ravioli Beef Ragu!
Nutrition Facts
Calories |
3305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 6041 mg | 263% | |
| Total Carbohydrate | 265.9 g | 97% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 61.1 g | ||
| Protein | 161.3 g | 323% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1030 mg | 79% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 5090 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
