Entree: Argentina – Argentine Italian Cuisine – Ravioles con Tuco (fresh stuffed pasta with meat sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) fresh ravioli (beef or ricotta-filled)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 1 medium carrot, finely chopped, about 1/2 cup (60 g)
- 1 stalk celery, finely chopped, about 1/2 cup (60 g)
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1 lb (454 g) ground beef
- 1 cup (240 ml) dry red wine
- 28 oz (800 g) crushed tomatoes (one 28-oz (794 g) can)
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) tomato paste
- 1 bay leaf
- 1 tsp (1 g) dried oregano
- 1 tsp (4 g) granulated sugar
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh parsley
- 1/2 cup (50 g) freshly grated Parmesan cheese

Show original ingredient measurements

- 1 lb (454 g) fresh ravioli (beef or ricotta-filled)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 1 medium carrot, finely chopped, about 1/2 cup (60 g)
- 1 stalk celery, finely chopped, about 1/2 cup (60 g)
- 3 cloves (9 g) garlic, minced
- 1 lb (454 g) ground beef
- 1 cup (240 ml) dry red wine
- 28 oz (800 g) crushed tomatoes (one 28-oz can)
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) tomato paste
- 1 bay leaf
- 1 tsp (1 g) dried oregano
- 1 tsp (4 g) granulated sugar
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh parsley
- 1/2 cup (50 g) freshly grated Parmesan cheese

Instructions

1. Heat 3 tbsp (45 ml) olive oil and 2 tbsp (28 g) butter in a large heavy skillet or saucepan over medium heat. Add the onion, carrot, and celery and cook until softened, about 6–8 minutes. Add the garlic and cook 1 minute more.
2. Increase heat to medium-high, add the ground beef, break it up with a spoon, and brown until no longer pink, about 6–8 minutes. Season with salt, pepper, and dried oregano.
3. Deglaze the pan with 1 cup (240 ml) red wine, scraping any browned bits, and reduce until nearly evaporated, about 3–4 minutes. Stir in 2 tbsp (30 ml) tomato paste and cook 1 minute.
4. Add 28 oz (800 g) crushed tomatoes, 1 cup (240 ml) beef stock, 1 bay leaf, and 1 tsp (4 g) sugar. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 30–45 minutes, stirring occasionally, until sauce has thickened and flavors concentrate. Adjust salt and pepper.
5. Bring a large pot of salted water to a boil. Cook 1 lb (454 g) fresh ravioli according to package or fresh-pasta timing (typically 3–4 minutes) until tender and floating. Reserve 1/2 cup (120 ml) pasta cooking water, then drain.
6. Remove bay leaf from the tuco and stir in 1/4 cup (15 g) chopped parsley and 2 tbsp (28 g) butter for a glossy finish. If sauce is very thick, loosen with a few tablespoons of reserved pasta water.
7. Gently toss cooked ravioli with the tuco to coat, or plate ravioli and spoon sauce over each portion. Serve sprinkled with 1/2 cup (50 g) freshly grated Parmesan and extra parsley.