Beef Ragu Pasta Bake Recipe

Instructions:

1. Preheat oven to 180°C (350°F). In a large Dutch oven or oven-safe pot, heat olive oil over medium heat. Add the onion, celery, and carrot, and cook until softened, about 5 minutes. Stir in the garlic and mushrooms, and cook for an additional minute until fragrant.
2. Increase heat to medium-high and add the ground beef. Break up the meat with a wooden spoon and cook until browned.
3. Drain any excess fat.
4. Deglaze the pan with the passata, tomato purée, and beef stock. Bring to a simmer, then add the oregano, thyme, salt, and pepper. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
5. Meanwhile, cook the conchiglioni pasta according to package instructions. Drain and set aside.
6. Stir the chopped basil into the ragù sauce. Season with additional salt and pepper if needed.
7. Assemble the bake: Spread half of the ragù sauce in a baking dish. Top with the cooked pasta, then spread the remaining sauce evenly over the top. Finally, sprinkle with the shredded mozzarella cheese.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let stand for 5 minutes before serving.

Tips:

1. For a richer flavor, brown the ground beef with pancetta or Italian sausage before adding the vegetables.
2. Add a splash of red wine to the deglazing step for an extra layer of complexity.
3. Experiment with different types of pasta shapes, such as penne or rigatoni.
4. For a vegetarian option, substitute crumbled tempeh or lentils for the ground beef.
5. This Beef Ragu Pasta Bake is sure to impress your guests or provide a comforting and delicious weeknight meal. Enjoy!