Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Once hot, add the onion and carrots. Cook, stirring occasionally, until the carrots are tender, about 10 minutes.

Add in the ground beef, and break it up with a wooden spoon or spatula. Cook the ground beef until there is no more pink. Drain off any extra fat and return to the stove over medium heat.

Pour in wine, and crushed tomatoes. Stir and add in salt and bay leaf. Cover and bring to a boil. Once boiling, reduce to a heat to medium low and simmer for at least 30 minutes, but ideally 1-2 hours, stirring occasionally.

After the sauce has simmered, turn the heat up to medium high. Add the ravioli and cook according to packaging recommended times, usually 3-6 minutes. Be stir to stir occasionally so the ravioli do not stick to each other.

Once the ravioli is cooked, plate the ravioli with ragu into individually portions. Add desired amount of Burrata cheese to each serving and enjoy!