How I Make The Best Beef Ragu with Homemade Manicotti

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SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/ Today we're making a recipe from our new cookbook, Manicotti with Homemade Crepes and Meat Sauce. Enjoy! PRODUCTS USED (affiliate links) Hedley & Bennet Apron: https://amzn.to/4hgBeqR Farberware Meat Masher: https://amzn.to/40YVJAX Cuisinart 10-Inch Crepe Pan: https://amzn.to/4n2d31r KitchenAid Cordless immersion blender: https://amzn.to/3rYFyGQ Ninja Blender with Extra Cups: https://amzn.to/3YAC4Ip Lloydpans 14x14x1.5 Sicilian Pizza Pan: https://amzn.to/3blgq22 OXO Splash Guard: https://amzn.to/3MyXU83 Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast SUBSCRIBE FOR WEEKLY RECIPES: https://www.sipandfeast.com/subscribe/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast INGREDIENTS Ingredients For the crepes (crespelle) 3 large eggs 1 1/4 cups (300g) whole milk 1 tablespoon (15g) olive oil 1/2 teaspoon fine sea salt 1 cup (130g) all-purpose flour For the Sauce 1/4 cup (60g) extra virgin olive oil divided 1 pound (454g) ground chuck 1 large onion finely diced 1 medium carrot finely diced 6 cloves garlic sliced 1/2 teaspoon crushed hot red pepper flakes 3 tablespoons (45g) tomato paste 1/2 cup (120g) water 3 28-ounce can plum tomatoes hand crushed or blender pulsed salt and pepper to taste 10 large basil leaves hand torn For the ricotta mixture 1 pounds (454g) whole milk ricotta drained 2 cups (227g) shredded whole milk mozzarella cheese 1/4 cup minced flat-leaf Italian parsley 1/2 pound chopped frozen spinach thawed and water squeezed out 1/2 cup (45g) grated Pecorino Romano salt and pepper to taste 1 large egg beaten Instructions Crepes 1. Add all of the ingredients to a blender and blend on high for 30 seconds, scraping down the sides as needed. Add the batter to a large bowl, cover with plastic wrap, and let rest for 30 minutes. At this time you can start to prepare the sauce. 2. Slowly heat a crepe or frying pan to medium heat and add a touch of cooking spray. 3. Once the pan is hot, add a ladle of batter and swirl it around around by grabbing the pan. Any excess batter can be poured back into the bowl. 4. Cook the crepes for about 1 minute on the first side. Once they start curling at the edge of the pan and bubbles start to form, flip them with a spatula. Cook the other side for only 30-45 seconds then place on a plate or baking sheet covered with a clean towel. Repeat the process and stack subsequent cooked crepes on top of each other. Sauce 1. Heat a large pot or pan to a touch higher than medium heat with 2 tablespoons of olive oil and add the ground beef. Brown the beef and break it up into small pieces. Once well browned remove the beef to a plate with a slotted spoon and set aside. 2. Turn the heat down to medium and add the remaining olive oil, onion, and carrot along with a pinch of salt. Saute until very soft (about 10-15 minutes), adding a splash of water and/or lowering the heat if the vegetables start to burn. Add the garlic and cook until fragrant (about 2-3 minutes). Add the red pepper flakes and cook for another 30 seconds. 3. Add the tomato paste and cook for 5 minutes stirring frequently. If the paste starts to burn add a splash of water. Return the browned beef back to the pot and add the 1/2 cup of water and the plum tomatoes and bring the sauce to a lively simmer. 4. Taste test and season and season as required. Turn to low, and cover the pot with the lid cracked, making sure to stir occasionally to prevent sticking. Mix in the basil a few minutes before assembling. Manicotti 1. Preheat the oven to 350°F. 2. Combine the ricotta, mozzarella, grated Pecorino Romano cheese, parsley, and spinach. Taste test the ricotta mixture and season with salt and pepper if required. When satisfied with the taste add the beaten egg and combine. 3. Ladle a thick layer of sauce (about 1") onto the bottom of a large baking dish. You will need two 9x13 baking dishes or one large 13x18 deep baking pan. 4. Lay out a crepe and add 3-4 tablespoons of the ricotta mixture on the lower third of the crepe and roll tightly into a cigar. Place the manicotti into the baking dish seam side down. 5. Top the manicotti with more of the sauce but do not cover completely. Cover with a piece of parchment paper then aluminum foil. Bake for 20 minutes then removing the covering and bake for and additional 15 minutes more until bubbly and crisp. 6. Let sit for at least 10 minutes before eating. Extra sauce and grated cheese should be served on the side. Enjoy! VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.