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Ravioli al Forno alla Bolognese
85% authentic · Italian
A more traditional Italian baked ravioli featuring a rich, slow-cooked Bolognese sauce layered with fresh pasta sheets and béchamel, then baked until golden.
Ingredients
- Fresh pasta sheets1 lb
- Ground beef1 lb
- Pancetta, diced4 oz
- Onion, finely chopped1 medium
- Carrot, finely chopped1 medium
- Celery, finely chopped1 stalk
- Tomato passata28 oz
- Dry red wine1 cup
- Milk1 cup
- Butter4 tbsp
- All-purpose flour4 tbsp
- Nutmeg, gratedpinch
- Grated Parmesan cheese1.5 cups
- Saltto taste
- Black pepperto taste
Steps
- 1
For the Bolognese sauce: Sauté pancetta in a large pot. Add ground beef and brown. Add onion, carrot, and celery and cook until softened. Pour in red wine and let it reduce. Add tomato passata, milk, salt, and pepper. Simmer for at least 1 hour, stirring occasionally.
- 2
For the Béchamel sauce: Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk until smooth. Cook, stirring, until thickened. Season with salt, pepper, and nutmeg.
- 3
Preheat oven to 375°F (190°C).
- 4
Assemble the dish: Spread a thin layer of Bolognese sauce on the bottom of a baking dish. Layer with fresh pasta sheets. Spread a layer of Bolognese sauce, then a layer of béchamel sauce, and sprinkle with Parmesan cheese. Repeat layers, ending with béchamel and Parmesan cheese.
- 5
Cover the baking dish with foil.
- 6
Bake for 30 minutes.
- 7
Remove foil and bake for another 15-20 minutes, or until golden brown and bubbly.
- 8
Let stand for 10 minutes before serving.
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