Step 1

Heat oil in a stock pot over medium-high heat. In batches, cook the beef, turning occasionally, for 5 minutes or until browned. Transfer to a heatproof bowl.

Step 2

Add onion to pan and cook, stirring, for 5 minutes or until soft. Add garlic and thyme, and cook, stirring, for 1-2 minutes or until aromatic. Add browned beef, tomato, stock and wine. Bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 1 hour. Uncover and cook, stirring occasionally, for a further 45 minutes or until sauce thickens slightly and beef is tender. Season. Use a wooden spoon to break up large pieces of meat slightly.

Step 3

Preheat grill on high. Cook ravioli in a large saucepan of salted boiling water following packet directions or until al dente. Drain and transfer to a heatproof bowl. Add half the passata and toss until combined.

Step 4

Meanwhile, to make the bacon crumbs, heat the oil in a frying pan over mediumhigh heat. Add the bacon and cook for 3-4 minutes or until starting to brown. Use a slotted spoon to transfer to a bowl. Add the breadcrumbs to the pan and cook, tossing, for 2-4 minutes or until lightly golden. Return bacon to the pan and toss until well combined. Remove from heat.

Step 5

Spoon the beef mixture into a 2L (8 cup) ovenproof dish. Top with the ravioli and drizzle with the remaining passata. Sprinkle with the cheese. Grill for 8-10 minutes or until the cheese is melted and golden. Sprinkle with the bacon crumbs and fried sage leaves.