Name: Manicotti al Forno with Slow-Braised Beef Ragù
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 3 h 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 1/2 lb (1.1 kg) beef chuck roast (well-marbled), cut into 3-inch chunks; 2 tsp kosher salt (plus more to taste); 1 tsp black pepper; 2 tbsp olive oil; 1 large onion, finely diced; 2 medium carrots, finely diced; 2 celery stalks, finely diced; 6 garlic cloves, minced; 2 tbsp tomato paste; 1 tsp dried oregano; 1/2 tsp red pepper flakes (optional); 1 cup dry red wine (or beef broth); 1 can (28 oz / 794 g) crushed tomatoes; 1 cup beef broth (or water); 2 bay leaves; 15 oz (425 g) ricotta cheese; 2 cups (200 g) shredded mozzarella, divided; 1 cup (100 g) grated Parmesan, divided; 1 large egg; 2 tbsp chopped fresh parsley (or 2 tsp dried); 1/2 tsp salt; 1/4 tsp black pepper; 12 manicotti tubes (about 6–8 oz / 170–225 g); 2 tbsp butter (for the baking dish, optional but delicious)

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