Classic Beef Bolognese with Fresh Hand-Made Cheese Ravioli

1.In a food processor, pulse flour and salt. Add eggs and process until a dough forms. Knead on a floured surface for 5-7 minutes until smooth; cover and rest for 30 minutes.

2.Heat olive oil in a large pot over medium-high heat. Add ground beef, browning until cooked through. Drain excess fat.

3.Add onion, carrot, and celery. Sauté for 5-7 minutes until softened.

4.Stir in garlic and tomato paste; cook for 1-2 minutes.

5.Add beef broth, stirring to scrape the pot. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer on low, partially covered, for 45 minutes.

6.Meanwhile, roll out pasta dough into thin sheets. Mix ricotta and Parmesan for the filling. Place spoonfuls of filling on one sheet, cover with a second sheet, seal, and cut into ravioli.

7.Boil ravioli in salted water for 3-4 minutes until they float.

8.Drain ravioli, place in bowls, and top with the Bolognese sauce, Parmesan, and fresh basil.